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!”
Paleo Polpettone (Meatloaf)
“Keep It Paleo!”
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.
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.
Two tablespoons of olive oil gives us 36 1.5 gram fat blocks or 18 3 gram fat blocks.
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.