Happy Friday people! I hope you all had a fabulous week. My week has been quite different from most…but I’ll save that for a post coming soon. I have had a little more time on my hands so decided to break out the cook books and get a little creative.
Fall is definitely in the air and I am not complaining. It is by far my favorite season! It also makes me crave hearty meals with a sweet and savory spin, dinner by candlelight, and a nice pumpkin beer. (see below)
I hadn’t made meatloaf in forever, probably since the 21 day sugar detox. As I was flipping through Diane SanFilippo’s Practical Paleo I came across a recipe for Lamb Meatballs with a Balsamic & Fig Compote. Sounded amazing! Except I’m not the biggest lamb fan and I really wanted to make a meatloaf! So was born Balsamic & Fig Meatloaf.
Balsamic & Fig Meatloaf
Meatloaf
- 2 lbs Grass Fed Ground Beef
- 1/4 tsp Chili Powder
- 1/4 tsp All Spice
- 1/4 tsp Cinnamon
- 1/4 tsp Sage
- 1/4 tsp Cumin
- 1/4 tsp Garlic
- Salt and Pepper to taste
- 2 eggs
Balsamic & Fig Sauce (adapted from Practical Paleo)
- 1/2 cup Water
- 1/2 cup Balsamic Vinegar
- 4 fresh Figs
- 1/2 tsp Sage
Preheat oven to 325 degrees. Place your meat in a mixing bowl and add all of your spices and eggs. Knead meat together so the spices are dispersed evenly through out. Line a baking dish with parchment paper. Form one loaf with the meat and place in your baking dish. Cook meatloaf for 60 minutes.
While meatloaf is cooking get the Balsamic & Fig Sauce ready. Place all ingredients in a sauce pan on low heat. Let it simmer and reduce for as long as it takes to get the consistency you like.
This recipe came out great. I will definitely be making it again and hopefully get some daylight pictures. How do you professional bloggers get all of your pictures during the day!?
