Shown here, above, is a quick review
of the ingredients …. scroll down to see
detailed images and info of the ingredients and directions.
I made these Mini Meatloafs wrapped in bacon for last night’s Dialog Dinner. The featured guest, Steve Fowkes, nutrition expert, requested a Paleolithic Meal. I was inspired by this months FINE COOKING magazine with its “Create your own meatloaf” article. I posted this recipe on their site, so please make your comments here and on the Fine Cooking site. I LOVE this magazine – it has great ideas, great photos, great graphics. My recipe is gluten free and dairy free (no bread crumbs, no milk – to keep with the Paleo theme). Click here for the SPEED COOKING version.
The result of this loaf recipe is closer to a burger, if you want a more loaf-y result add two eggs or 1 tbsp ground flax soaked in 3 tbls water for 15 minutes.
Here are the ingredients and directions: (this is the ‘long version’ – see above for the Speed Cooking link)
0 thoughts on “Paleo Buffalo Lamb Mini Loafs”
What is the reason for cooking the onions for so long?