Meatloaf with Onion Soup Mix

In my last post I referenced my Mom-in-law's meatloaf that my husband and I can't get enough of...here is the recipe! This meatloaf is moist and addictive. You will always wish there was more!

Meatloaf
Adapted from Lipton's Onion Soup Mix box

2 pounds of ground meat (I prefer a meatloaf mix but any ground meat will do)
4 TBS Onion Soup Mix
3/4 cup almond flour
2 eggs
1 cup shredded zucchini*
1/3 cup of ketchup (I'm working on a paleo ketchup recipe)
3 TBS Worcestershire sauce (again, working on a recipe)

Preheat oven to 350 and prepare a 13 x 9 baking dish. By prepare I mean pull it out before you have two raw meat covered hands...
Mix all of the ingredients together. Yes, it can be gross but your hands do the best job.
Press mixture into pan and bake for 1 hour and then broil on high for 5 minutes to crisp up the top.
Serve and enjoy!

*Totally optional but adds nutritional value, keeps the meatloaf moist and adds no flavor or texture!

Onion Soup Mix

My husband LOVES his mom's meatloaf and anytime I make meatloaf it has to be the way his mom makes it which I am totally fine with because it is super delicious! Its actually just the recipe from the Lipton onion soup mix box. I am not keen on all of the ingredients in the mix so I did some searching and with the power of Google I found a paleo version! There are many more recipes you can make with this really easy mixture, not just meatloaf, and it adds so much flavor and goodness to everything it touches!

Paleo Onion Soup Mix

2/3 cup dried, minced onion - toasted (optional but adds a little more flavor)
3 tsp parsley flakes
2 tsp onion powder
2 tsp turmeric
1 tsp celery salt
1 tsp sea salt
1 tsp coconut sugar
1/2 tsp ground pepper

Mix all of the ingredients together and store in an air tight container.
Add to diced potatoes, meatloaf and anything you want to be more delicious :)

Everything Topping

The best part of an everything bagel is the topping, everyone knows that! I recently saw a premade bottle of everything topping for an outrageous price, no thanks! I made my own and I love it!

Everything Topping

4 tsp poppy seeds
4 tsp sesame seeds
4 tsp dried garlic flakes
4 tsp dried onion flakes
2 tsp sea salt

Mix all the ingredients together and sprinkle on top of bread, cauliflower grits, mashed potatoes (sweet of course!) and anything that needs a little pep!
Feel free to toast the mixture too to bring out the flavor a little more.
Store in an air tight container for up to 2 months.

Paleo Bread

Paleo and bread don't seem like they belong in the same sentence. Bread is full of gluten, yeast and grains and paleo abstains from all things grain. That's what makes this recipe so wonderful, without the yeast there is no rising and no kneading! You can make a 'loaf' of bread in 15 minutes start to finish - including baking time!! The flat bread holds together well and can be used to accompany some eggs for breakfast or hold together a sandwich and is a totally blank slate for whatever flavors you top it with! It always curbs my bread cravings and helps me stay on track!!

Paleo Bread
Original recipe by Kristen Kons

1 1/2 cups almond flour
3/4 cup tapioca starch (or arrowroot powder)
1/3 cup flax seed meal
7 drops liquid stevia
1/2 tsp baking soda
1/2 tsp sea salt
3 eggs, whisked
1/3 cup plain yogurt
*toppings of choice*

Heat oven to 350 and line a baking sheet with parchment paper, no need for one with a lip the batter will not run.
In a mixing bowl combine: almond flour, tapioca starch, flax seed meal, baking soda and salt.
In a smaller bowl combine: eggs, stevia and yogurt. Whisk together.
Add wet ingredients to dry and mix well. Batter will be sticky.
Pour onto baking sheet and spread to desired thickness, I try my best to spread it out as thin as I can. It won't spread on its own but it will rise a bit.
Add desired toppings and bake for 8 minutes. Bread should be a bit spongy and have a golden brown color.
Using a sharp knife or a pizza cutter, cut to desired size, I shoot for 8 rectangular pieces.
Store in the fridge for a week or in the freezer for a month. I cut up the parchment paper and place that in between each piece to keep them from sticking together.

*Toppings depend on what you are going to use the bread for. When I first started making this recipe I just topped it with some sea salt and it went well with some almond butter and also chicken salad. I have also tried topping it with some taco seasoning for sandwiches or dipping in soup. Most recently though I have been making 'everything' bread, adding all of the topping from an everything bagel and it is delicious!!