Gluten-Free, Paleo BBQ Meat Loaf

I am a total sucker for going back to my childhood memories + modifying recipes I loved as a kid, but would seriously hinder my waistline (and cholesterol) as an adult. My mom made a bad ass meat loaf with a tangy BBQ sauce when I was growing up that I wish I could replicate, but since going gluten-free + trying to always get 8-10 servings of veggies in my day...I modernized it to a gluten-free + paleo version using spinach + coconut flour to bulk it up + keep it held together. YUM!


What You Need:

  • 2 LBS bison meat
  • 2 garlic cloves, minced
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 10 oz baby spinach
  • 1/2 cup coconut flour
  • 3 eggs
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp chili powder
  • dash of sea salt
  • EVOO (extra virgin olive oil)
  • 1/2 cup BBQ sauce

To Make:

  1. Preheat the oven to 350 degrees F.
  2. In a skillet with olive oil, cook the onion + bell pepper over medium heat until lightly browned. Add in the spinach + cook until wilted. Place the veggies on a plate + pat out the water with a paper towel.
  3. Toss the cooked veggies + remaining ingredients together (sans BBQ sauce) in a large mixing bowl. Mix well + place in a 9X13 baking sheet. Top with the BBQ sauce.
  4. Bake, covered for 1 hour + 15 minutes.