Paleo Polpettone (Meatloaf)




One thing is for sure… This is not your momma’s meatloaf! Weighing in at nearly 15 pounds for this batch, if you make this, you’ll be making a huge deposit into your Paleo Bank Account. Pair it up with my Paleo Pomodoro and some roasted Spaghetti Squash and you’ve got yourself a world-class meal that even Sinatra would write home about!

I garnished mine up with some Villa Manodori Balsamic, white truffle oil, and no meal is complete without a flashy drizzle of Massie Mayo. Whild I did mine up in this fashion, remember to use my recipe as a guideline and make it your own.

We’ve got a HUGE development in the Alaska trip. J William Culinary has joined the crew! If you don’t know Chef Jay Phelan, you should. Check out his Instagram Account here and his website here. He is a world-class chef with an awesome book and he and I will be working together to teach classic culinary techniques and prepare awesome meals during the trip.

In order to reach his audience and give them time to request time off for the trip, I’ve extended the early-bird rate until June 15th. There are five spots left on the trip, so be hasty in signing up!

Get out there, make some meatloaf, keep it positive, and…

“Keep It Paleo!”

Your Pal,

Paleo Nick

30 MUs per day for 30 days to get back in the “swing” of things.

Paleo Polpettone (Meatloaf)

Ingredient List:

  • 8 pounds ground beef (grass fed, organic is best)
  • 4 pounds hot Italian sausage
  • 2 large onions, small dice
  • 4 green bell peppers, small dice
  • 4 ounces fresh basil, chiffonade
  • 5 eggs
  • 1/4 cup garlic, minced
  • 2 tablespoons olive oil
  • 64 grams kosher salt
  • 12 grams black pepper

Preparation Instructions:

  1. Preheat oven to 375°F.
  2. Heat an 8″ saute pan over medium-high heat and, when it is hot, add the oil and garlic. Cook until the garlic is toasted, then remove from heat.
  3. While the garlic is toasting, combine the remaining ingredients in a large mixing bowl. Pour toasted garlic and olive oil into bowl and mix well until uniformly combined.
  4. Line two half sheet pans with foil, then divide meat mixture into four equal portions and form them into loaves (two on each sheet pan). My mixture weighed 14 pounds 10 ounces, which made four loaves at 3 pounds 10 ounces each.
  5. Place pans in the preheated oven and bake for 50 minutes, rotating the pans one time at the 30 minute mark. Then, blast the oven to 425°F for 10 additional minutes making the total cook time 60 minutes. Use a probe thermometer to ensure that the internal temperature has reached 165°F.
  6. The loaves should have a caramelized crust while maintaining nice moisture in the center. Remove the pans from the oven and allow to rest for 10 minutes before slicing into them.
  7. I portioned mine out into 3 slices weighing a total of 5.4 ounces, which I estimated to be three blocks. I then placed them over 200 grams of spaghetti squash and topped them with the Paleo Pomodoro for a balanced, 3 block meal.
  8. Share with your friends and smile because you are aCulinary Ninjaand you are…

“Keep It Paleo!”

Zone Breakdown:

Protein: (113)

We have 8 pounds of ground beef, which gives us 128 ounces. At 15% weight loss to cooking, we get 108.8 ounces cooked beef. At 1.5 ounces per block, we have ~72 blocks.

We have 4 pounds of Italian sausage, which gives us 64 ounces. At 15% weight loss to cooking, we get 54.4 ounces cooked sausage. At 1.5 ounces per block, we have ~36 blocks.

We have 5 whole eggs. At 1 egg per block, we have 5 blocks.

Carbohydrates: (8)

We have two large onions, which yield approximately 5 cups. At 1 cup per block, we have 5 blocks.

Four green bell peppers gives us two blocks because they are 2 peppers per block.

We’ll give one more block for the basil and garlic.

Fats: (36/18)

Two tablespoons of olive oil gives us 36 1.5 gram fat blocks or 18 3 gram fat blocks.

Balancing Act:

This is basically a protein source with a little carb and a little fat. How I balanced mine out was by portioning it out into 5.4oz. portions of meatloaf, 200 grams of spaghetti squash, and two healthy tablespoons of the Paleo Pomodoro. This created a 3 block meal. I finished mine with some mayo to balance out the fat.


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