Parsnip and Beef Meatloaf

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings


  • 1 1/2 pounds lean ground beef
  • 2 large eggs
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/2 cup almond flour or almond meal
  • 1 cup shredded parsnip
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon coconut oil
  • 2 cups paleo ketchup
  • 1/4 cup chopped chives


  • Preheat oven to 375 degrees.
  • In a large bowl mix the first 8 ingredients (beef through salt and pepper).
  • Oil a large loaf pan with coconut oil and press beef mixture into pan. Bake for 30 minutes then pour ketchup and chives on top.
  • Bake for 20 more minutes, until meatloaf is no longer pink in the center and firm. Slice and serve warm.


SERVING SUGGESTION: Steamed green beans and faux-tay-toes (steam cauliflower till tender; drain; mash with grass fed butter, salt and pepper to taste till you get a mashed potatoes texture).
NUTRITION: 730 Calories; 46g Fat (55.5% calories from fat); 38g Protein; 45g Carbohydrate; 5g Dietary Fiber; 234mg Cholesterol; 1648mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; ½ Vegetable; 5 1/2 Fat; 2 Other Carbohydrates.
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