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

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 leaftovers, 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.

Spinach Mushroom Meatloaf with Fig & Bacon Sauce

Time: 1 hour 20 minutes
Serves: 6-8
Fig & Bacon Sauce
1/2 T olive oil

5 slices of bacon (about 100 grams)

1 onion
4 figs
1/2 t salt
1/2 t garlic powder
1 T balsamic vinegar
3/4 cup water
– 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
– dice onion and add to pan. Saute until translucent.
– add salt & garlic powder
– chop figs into small pieces and add to pan
– deglaze the pan with balsamic, then add water
– allow to simmer until most of the water cooked off (10-12 minutes)
– use an immersion blender to blend, leaving some small pieces
2 pounds/ 1 kilo grass fed ground beef
1 pack brown mushrooms (about 15-20 smallish mushrooms) – finely chopped in the food processor
2/3 cup thawed frozen spinach chopped & drained
Handful of parsley – finely chopped
3 T dried minced onions
1/2 T salt
– preheat oven to 350F/180C
– thaw frozen and squeeze water out and place in food processor
– add mushrooms  & parsley to food processor and chop until all finely diced
– place beef in a large bowl
– sprinkle over salt & minced onions
– add contents of food processor and mix well with hands to combine
– divide in 1/2 and place in 2 loaf pans, or form into loafs on a tray with a small lip around the edge (juices will come out)
– spread the fid and bacon sauce on top of the meatloaf
– bake for 55 minutes to an hour – (internal temp should read 155F) – I generally turn oven off at 55 minutes, let it sit in the over for 5 minutes, then let it sit covered on the counter for 5 minutes before serving

*** This recipe was shared on the Phoenix Helix AIP Recipe Roundtable & on Lou Lou Girl’s Party

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