Spinach Mushroom Meatloaf with Fig and Bacon Sauce {AIP, Paleo, Whole30}

This AIP meatloaf is packed with veggie goodness of spinach and mushrooms and topped with a fig and bacon sauce that will make you want to come back for more and more. It’s a classic comfort food dish that your family will want to eat over and over again!
a plate of AIP meatloaf with a side of sweet potatoes

 

Meatloaf is one of those meals that just makes you think comfort food. For many years, the image of a woman pulling a meatloaf out of the oven was a picture of family dinner on American TV. Most of us grew up eating meatloaf, yet the recipes weren’t very AIP friendly with milk soaked breadcrumbs and eggs in the meat and a ketchup topping.

 

So, what’s a girl to do when you want a meatloaf, but know that all the typical ingredients will make you wish you hadn’t eaten it? Well, you improvise of course. You take what you can eat, add other flavors that you enjoy and before long you’ve created a recipe you can be proud of and can enjoy.

 

The first time I made this meatloaf, I made a lot for a girl’s night I was hosting. I thought (hoped) I would have leftovers, but the girls enjoyed it so much that it was all gone by the end of the evening.

 

It should be noted that only one of these girls normally eats paleo…. so this is the perfect dish to serve for your non-paleo/ aip family and friends!

 

 

Side Dishes to Enjoy with your AIP Meatloaf:

 

close up of a spinach and mushroom aip meatloaf in a red baking dish

 

Spinach Mushroom Meatloaf with Fig & Bacon Sauce

 

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Spinach Mushroom Meatloaf with Fig and Bacon Sauce {AIP, Paleo, Whole30}


  • Author: Bethany Darwin
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 servings
  • Category: Dinner

Description

This AIP meatloaf is packed with veggie goodness of spinach and mushrooms and topped with a fig and bacon sauce that will make you want to come back for more and more. It’s a classic comfort food dish that your family will want to eat over and over again! 


Ingredients

Fig & Bacon Sauce

  • 1 TBSP olive oil
  • 5 slices of bacon (or about 100 grams pancetta)
  • 1 medium red onion
  • 4 figs (fresh or dried)
  • 1/2 tsp sea salt
  • 1/2 tsp garlic granules
  • 1 TBSP balsamic vinegar
  • 3/4 cup water

Meatloaf

  • 1.5 pounds grass fed ground beef
  • 2/3 cup thawed frozen chopped spinach – drained
  • 1 pack brown mushrooms (about 15-20 smallish mushrooms)
  • Handful of parsley – finely chopped
  • 1 small red onion
  • 2 cloves garlic
  • 1 tsp sea salt

Instructions

Fig & Bacon Sauce

  1. in a medium saucepan, heat olive oil. Chop bacon into small pieces (I use kitchen scissors) and add to pan. Cook through, but don’t worry about it crisping up.
  2. dice onion and add to pan. Sauteé until translucent
  3. add salt & garlic powder
  4. chop figs into small pieces and add to pan
  5. deglaze the pan with balsamic, then add water
  6. allow to simmer until most of the water cooked off (10-12 minutes)
  7. use an immersion blender to blend, leaving some small pieces

Meatloaf

  1. preheat oven to 350F/180C
  2. thaw frozen and squeeze water out and place in a mixing bowl with the ground beef
  3. add mushrooms, onion, garlic  & parsley to food processor and chop until all finely diced
  4. heat 1 TBSP olive oil in a skillet over medium heat and sauté the mushroom mixture until brown then set aside for a few minutes to cool
  5. add mushroom mixture to the beef and spinach, sprinkle over with salt and mix well with hands to combine
  6. form into a loaf and place in a baking dish
  7. spread the fig and bacon sauce on top of the meatloaf
  8. bake for 55 minutes to an hour – (internal temp should read 155F)
*** This recipe was shared on the Phoenix Helix AIP Recipe Roundtable & on Lou Lou Girl’s Party
a plate of meatloaf and mash with a tray of meatloaf in the background


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