Another comfort food meal, this meatloaf recipe was a great find from . Without adding all the usual breadcrumbs, this meatloaf is dense with amazing flavor and should make about 5 servings.

1 lb. ground beef
1 lb. ground pork
1 1/2 T. salt
1 t. ground black pepper
1 egg
1 medium onion, finely chopped
2 c. white button mushrooms, finely chopped (we’ve also used crimini mushrooms, for a great flavor)
1 t. chili pepper flakes
3 t. fresh thyme, minced
1 t. fresh oregano, minced
3 cloves garlic, minced
1/2 c. homemade ketchup (recipe to follow in another post)
1 T. honey, optional
1/2 T. Worcestershire sauce, optional
1 T. paleo cooking fat, we use coconut oil

Preheat the oven to 350 degrees.

In a medium-sized skillet placed over medium heat, melt the cooking fat and then add the mushrooms. Saute for 2-3 minutes, until soft.

In a large bowl, combine the meat, salt, pepper, egg, onion, chili pepper, thyme, oregano and garlic. Mix well, making sure to break up the meat. Add the cooked mushrooms as well. It’s very important that the mushrooms are evenly distributed to ensure the loaf bonds well.

Lightly grease loaf pan with additional cooking fat and fill it with the meat mixture. Place in the oven and cook for approximately 15 minutes.

Meanwhile, in a small bowl, combine ketchup, honey, Worcestershire sauce to make the sauce for the top of the meatloaf.

After cooking for 15 minutes, gently spread the sauce on top of the meatloaf.

Continue cooking for another 40 minutes.

Let sit for a couple minutes then serve.