Meatloaf with a Parsnip Puree

I've been looking for a Paleo dish that resembled Southern comfort food, something that would stick to my ribs.  I found it.  This was a huge hit with both my husband (who's been doing the Paleo Challenge with me, but is a bit newer to Paleo) and my brother-in-law whom I make be my guinea pig on a few recipes.  Their plates were both licked clean so I consider that a success.

This recipe is also super easy to make and ready in less than an hour.  Serves 6 to 8 depending on how much they can eat.

Ingredients for Paleo Meatloaf:
2 lbs ground beef (I used 80/20 chuck because the key to great meatloaf is fat.  If you want to be a little healthier use lean ground beef and forgo the ground pork.  I just doubt your meatloaf will be as tasty.)
1 lb ground pork
1 cup almond flour
2 eggs
1 cup semi-homemade tomato sauce (recipe below)
bacon
1 tbsp Mrs. Dash Onion and Herb Blend
celtic sea salt
pepper

Ingredients for semi-homemade tomato sauce:
1 14.5 oz can of fire roasted tomatoes
1 roasted red pepper

(you can either roast this yourself or do things the Sandra Lee way and purchase already roasted red peppers...helpful tip, so you won't wander around the grocery store for half an hour trying to find them, they are located right next to the pickle section)

1/2 of a medium yellow onion, roughly chopped (you'll use the other half in the parsnip puree)
4 cloves garlic, minced
celtic sea salt
pepper

Preheat oven to 350.

Combine ingredients for tomato sauce in a food processor and blend until smooth.

In a large bowl combine ground meat, almond flour, eggs, one cup of tomato sauce, Mrs. Dash (or whatever seasoning you prefer or have on hand), salt and pepper and mix together with hands.

Place meatloaf mixture in a 9x13 baking dish. (If you choose to use a traditional loaf pan, then add 30 to 45 minutes of additional cooking time)

Top with bacon.

Bake for 40 minutes.  Turn oven to broil and crisp up the bacon for about 5 minutes.

While the meatloaf is baking it's time to make our parsnip puree.  I absolutely love this recipe because it is a fantastic replacement for mashed potatoes.  The sweetness of the parsnips also pairs nicely with the saltiness of the meatloaf.

Ingredients for Parsnip Puree:
2 to 3 bags of parsnips
1/2 a medium, yellow onion (roughly chopped)
4 cloves garlic, minced
Gluten-free chicken stock
Celtic sea salt
Pepper
Pastured (grass-fed) heavy whipping cream
Pastured butter
(The previous two ingredients are the two exceptions to the "avoid dairy" rule according to Whole 9, but should be used in moderation)

A parsnip is a white carrot that has a wonderful sweet flavor.

Peel, rinse and then chop the parsnips.  Place in a medium pot or sauce pan.

Add onion, garlic, salt, pepper and chicken stock and turn burner to med-high heat.

Bring to a boil and cook for 20 minutes or until parsnips are fork tender.

The stock will reduce some so you may have to add a little more about halfway through your cook time.

With a slotted spoon, allow stock to drain off vegetables and then scoop into food processor or blender.  Add a tablespoon or two of butter.  (You won't want to add too much because pastured butter is not cheap.)

While blending add heavy whipping cream, a small portion at a time, until a desired consistency is reached.

If you want to forgo the dairy altogether, then 86 the butter and whipping cream.
Instead add a little bit of the stock left in the pan slowly to the parsnip puree until a desired consistency is reached.

Also while the meatloaf is baking, take the remainder of the tomato sauce and slowly simmer it in a small sauce-pan.  I added about a tablespoon of agave nectar for a little sweetness.  This is totally optional.

After the meatloaf is done, remove from pan and place on a platter.  Cut in slices against the bacon and serve over the parsnip puree.  Top with tomato sauce, eat and enjoy.

For some reason I forgot to take a picture of the end result, but I feel like I will be making this again very soon and will repost a picture.