AIP Meatloaf

April 7, 2014

Sweat Nation is not shy about encouraging you to make changes to help your autoimmunity. Ever since I discovered this meatloaf recipe I knew I had to share it. Having said that, I know this recipe can stand up to any other standard meatloaf. I will tell you that it's bursting with flavor tasty, and it disappears way too quickly! You can modify the recipe a little bit to make a giant version for the freezer! Speaking of which, this is absolutely something you can incorporate into your batch-cooking routine, just slice and freeze!




Serves: 6


Here's What You Need...



  • 1 tablespoon coconut oil

  • 1 cup cauliflower, processed into “rice” with a food processor

  • 1 zucchini, peeled and grated

  • 1 carrot, peeled and grated

  • ½ onion, minced

  • 4 cloves garlic, minced

  • ½ cup parsley, chopped

  • 2 teaspoons sea salt

  • 2 tablespoons fresh thyme and/or marjoram

  • 2 egg yolks (omit if on the elimination diet)

  • 2 lbs ground beef, lamb, or pork mixture (I used beef and lamb), room temperature

  • 3-4 slices pastured bacon


  1. Preheat your oven to 350 degrees. In a skillet, heat the coconut oil and saute the onion, zucchini, carrot and cauliflower rice for about 5 minutes, adding the garlic at the very end. Let cool.

  2. In a large bowl mix the egg yolks with the herbs and spices including the fresh parsley. Add the meat and vegetables to the bowl. Mix gently with your hands until just incorporated.

  3. Transfer the mixture to a 9 x 5 loaf pan, making sure to spread it evenly into the corners. Lay the bacon strips across the top, tucking them in to the ends if they are too long. Cook for 45-50 minutes, or until the internal temperature reaches 155 degrees. Remove from oven and carefully pour off liquid, reserving it to cook veggies in later.

  4. Put the loaf back in the oven for 10 minutes under the broiler to crisp up the bacon. Let sit for 10 minutes before slicing.











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