Balsamic & Fig Meatloaf

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)IMG_2361

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

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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!?

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