Meatloaf and Meatballs, OH MY! (Paleo Style)

square meatloaf

As any busy parent knows, bulk cooking certain things can make life SOOO much easier.  I decided to make Meatloaf and Meatballs together because the base is the same, just the seasonings are different.  This was super easy and Lovey Levin helped me!

Look at all these veggies!

Look at all these veggies!

Ingredients for Base Meat:

  • 2 lbs Ground Pork
  • 2 lbs Ground Beef
  • 4 eggs
  • 1 onion, minced
  • 2 large carrots, minced
  • 1 lb mushrooms, minced
  • 2 cloves of garlic, minced

Meatloaf Seasoning

1/4 C dried parsley

2 t Thyme

Bacon for later 5 slices, raw

Meatball Seasoning

1/2 T salt

1 T caraway seeds

1 T paprika

1/2 t black pepper

1/4 C dried parsley

1 t thyme

Here are simple directions to make all this meaty goodness in one fell swoop.



  1. Mince your veggies one at a time in a food processor, using the pulse option!! HUGE TIMERSAVER!
    • I quartered my mushrooms, onions and carrots to allow for better mincing.
  2. Fry it up in a little fat or oil of your choosing. I used coconut oil. Saute until cooked down, about 10 minutes.
  3. Allow to cool, put in fridge if you are in a rush. I let mine sit on the stove top while I washed up the dishes from cutting the veggies.
  4. Put your 4lbs of meat into a really large mixing bowl.
  5. Add in the eggs and seasonings for meatloaf.
    square meatloaf

    square meatloaf

    • 1/2 C dried parsley and 1 T thyme
  6. Mix well, by hand. Little hands love this!!
  7. Fill your loaf pans and top with Bacon.
    • I like to cut my bacon in half and lay it along the short end of my loaf pan.  This time I happened to be out of throw away loaf pans (I’ll be freezing this for later use) and I used a square cake pan.  I didn’t need to cut the bacon.
  8. Add meatball seasoning to the remaining meat (NOT thyme or parsley)
  9. Mix well.
  10. Roll into balls and place on cookie tray or press into mini muffin pans (I use mini IMG_7612muffin pans!)
  11. Bake at 350F
    • Meatloaf for 50 minutes
    • Meatballs for 25 minutes
  12. Drain fat when done.
  13. Enjoy!



I freeze both of these meat dishes for future use! It only takes about 30 minutes of my time (not including cooking time).  This is also a great way to get some veggies into your kids’ bellies. My kids devour both of these things.  My daughter is notorious for eating both cold from the fridge.  It really is THAT GOOD!

Nutrition Facts for Paleo Meatballs
Servings 10.0
Amount Per Serving
calories 275
% Daily Value *
Total Fat 19 g 29 %
Saturated Fat 7 g 37 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 1 g
Cholesterol 115 mg 38 %
Sodium 439 mg 18 %
Potassium 463 mg 13 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 1 g 5 %
Sugars 1 g
Protein 22 g 45 %
Vitamin A 29 %
Vitamin C 5 %
Calcium 4 %
Iron 14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Nutrition Facts for Paleo Meatloaf
Servings 8.0
Amount Per Serving
calories 396
% Daily Value *
Total Fat 30 g 47 %
Saturated Fat 7 g 37 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 142 mg 47 %
Sodium 1111 mg 46 %
Potassium 450 mg 13 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 1 g 6 %
Sugars 3 g
Protein 26 g 51 %
Vitamin A 43 %
Vitamin C 7 %
Calcium 5 %
Iron 8 %

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