I'm always on the lookout for the perfect meatloaf recipe, and I think I've found it time and again, only to realize there's yet another tweak to try. Here's my latest version.
Spicy Meatloaf
- 2 pounds ground beef
- 1/2 cup almond flour [affiliate link]
- 3 eggs [affiliate link]
- 1 T. chili powder [affiliate link] (I used hot, you can use mild)
- 1 t. black pepper [affiliate link]
- 1 t. sea salt [affiliate link]
- 2 carrots, shredded
- 2 zucchini squash, shredded
- 1 red bell pepper, seeded, cored and diced
- 1 green bell pepper, seeded, cored and diced
- 1 onion, chopped
- 9 mushrooms, coarsely chopped
- 3 cloves [affiliate link] garlic, chopped
- 6 T. tomato paste
Topping
- 10 T. tomato paste
- 2 T. honey [affiliate link]
- 1/2 t. sea salt
- 1 T. chili powder
- 1/2 cup and 3 T. beef stock
Prepare all the meatloaf ingredients and mix together. Butter a large casserole dish and press the meatloaf into the pan with at least an inch around the sides. The meatloaf should be the same height across the entirety so that it cooks evenly. Spread the topping on top. Bake at 350°F for one hour. You will find a printable recipe below the photos.
Here are photos of the ingredients: mushrooms, green and red bell pepper, farm fresh eggs, onions [affiliate link] and garlic.
Tomato paste, chili powder, sea salt, pepper, carrots, almond flour and zucchini squash.
Hamburger, the star ingredient!
Here is a photo of all the ingredients in one bowl together. I had to move them into a different, larger bowl in order to mix together properly. I find it is easiest to mix just using my hands!
Here is the meatloaf formed into the pan.
Here is the meatloaf with the tomato paste topping.
I was very pleased with this version, although I think I should have added more salt to the meatloaf. Also, the ground beef was too lean. It was very tasty and delicious though.
Let me know if you get a chance to try it!
- 2 pounds ground beef (85% lean)
- ½ cup almond flour
- 3 eggs
- 1 T. chili powder (I used hot, you can use mild)
- 1 t. black pepper
- 1 t. sea salt
- 2 medium carrots, shredded
- 2 medium zucchini squash, shredded
- 1 large red bell pepper, seeded, cored and diced
- 1 large green bell pepper, seeded, cored and diced
- 1 medium (2-1/2" diameter) onion, chopped
- 9 medium mushrooms, coarsely chopped
- 3 cloves garlic, chopped
- 6 T. tomato paste
- Topping
- 10 T. tomato paste
- 2 T. honey
- ½ t. sea salt
- 1 T. chili powder
- ½ cup and 3 T. beef stock
- Prepare all the meatloaf ingredients and mix together.
- Butter a large casserole dish and press the meatloaf into the pan with at least an inch around the sides.
- The meatloaf should be the same height across the entirety so that it cooks evenly.
- Spread the topping on top.
- Bake at 350°F for one hour.
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
This looks really delicious! Meatloaf was always my favorite when growing up, but my husband doesn’t like it too much so I don’t make it very often. I am absolutely going to try this recipe (and make some for my widower dad who doesn’t know how to cook). I love all the vegies you put in it!
I also loved the pics of your romantic getaway. I’m glad you and your husband had a chance to have a weekend away together.
Thanks – I just got 2 zucchini and 2 squash in my CSA box and with all the other greens I had no idea what to do with all these veggies. I will probably shred up some chard into this too as I need to disguise chard to eat it.
Perfect timing!
Looks awesome! Last time I made meatloaf I splurged and bought a lb of veal. I mixed that with a lb of beef and a lb of pork. Turned out very flavorful. Pork definitely adds more fat and so more juiciness. I’m trying your version next!
we had this the other night and it was absolutely delicious. we are having it again tonight! thanks for this great recipe.
YUM!!! We had this last night and it was delicious!!! A new fave in this house 🙂
I had a bunch of cabbage so I used that mostly in place of the zucchini though. And I thought the salt seemed low then read your comment so added double to the sauce on top and that was so yummy & salty- tasted like processed food haha
I’m also not a mega fan of spicy food so I subbed the chili powder for paprika, but I think a bit of chili would have been nice still.
Thanks for a great recipe Starlene 🙂
Hi Renee! I’m glad you liked the recipe, thanks for reporting back and letting me know. 🙂 Was the cabbage raw or already cooked that you subbed for the squash? Best, Starlene
Making this again tonight, though it’s going to be half/half pork/beef. Just saw your question… the cabbage was uncooked. I just shredded it.
Renee, cool! Thanks for letting me know. I will definitely have to try that. 🙂
Was sooo good! I added about 6ozs of ground beef liver too and you can’t taste it all 🙂
Oh my, Nito would love this. I am making this ASAP!
Can I substitute coconut flour?
Hi Charlotte, I haven’t tried using coconut flour. You could try using coconut flour, but I would probably use only 2 Tablespoons because it is so super absorbent. The almond flour to me, adds a texture that is what I remember when I have used oatmeal in the past. Let me know if you try the coconut flour. You could also try just omitting the almond flour altogether if Nito likes the texture of meat loaf with just ground beef.
I did actually go ahead with Coconut flour because we are strapped for cash and I figured Nito would like the recipe overall regardless. It turned out fine. It was a bit mushy but Nito likes mushy when it comes to meat. Hopefully next time I can get the almond flour. I loved all the veggies it tasted kind of like pizza. I think the chili powder my hubby chose was a bit too spicy but that’s ok. Next time I will be sure to get California chili powder.
Ok duh, it was mushy because I was too hungry to let it cool. The cold meatloaf is not mushy.
I’m glad it worked out, Charlotte. Now I am going to try making meatloaf sometime soon and using coconut flour. Did you use the same amount as almond flour, or less? I love “hot” chili powder. 🙂
Okay, cool. Thanks for reporting back, Charlotte! 🙂
My recipe for meatloaf is very similar but different.
1 lb ground pork
1 lb ground beef
I put thru my food processor veggies: onions, carrots, celery, and whatever else I have on hand to make at least 2 – 3 cups; I saute those veggies in lard. then I mix the sauted veggies with an egg and mix, bake at 350 for about 60 – 75 minutes. Sometimes I add tomato sauce the last few minutes. But by processing the veggies, and sauteing them, they are smaller pieces and they act as the binder in lieu of crackers, bread crumbs or even almond flour.
Enjoy your blog,
Linda
Hi there, I would like to try and halve the mixture and bake in two separate loaf pans (that way I can freeze one for later). Do you happen to know how that might affect the meatloaf and/or length of cooking time?
Hi Lucine, I think it’s going to depend on the height of the meatloaf. It looks like my meatloaf in the recipe was about 2″ high. If yours are the same, I think the baking time will be the same. If they are shorter, then I think it will take less time. HTH, Starlene