My first original recipe: AIP Meatloaf Patties

Grass-fed or pastured meat patties are a staple in the Autoimmune Paleo world.  Even given the severe restrictions of the diet, there are lots of options for seasoning and enhancing a meat patty.  Herbs, veggies, non-nightshade and non-seed spices.  So I found it frustrating when the first couple of recipes I followed didn’t turn out that great.  Sure, I may have overcooked one batch a bit, but I am far from a perfectionist in the kitchen.  Perfection is just never going to happen for me.  Sometimes, the oven timer goes off and I don’t get there to take out whatever’s baking until half an hour later.  Thank goodness my oven automatically shuts off when the time’s up, otherwise I probably would’ve burned the house down by now.  But my point is, grass-fed ground beef is typically leaner and seems to be slightly more finicky than conventional meat, meaning a few minutes overdone yields a rock hard meat patty.  But there is a very simple, and extremely nutritious solution… add tons of veggies!  Finely diced onions, grated carrots and zucchini, minced garlic, chopped mushrooms, pureed squash or plantain… anything that has it’s own moisture will impart all that nutritious juicy-ness to the meat patty, whether it’s a hamburger, a breakfast sausage, or a meat loaf.  This revelation led me to create my first original recipe.  I guess it’s not TOTALLY original, because the foundation for the tomato sauce ingredients came from Against All Grain’s Tomato-less Meat Sauce Recipe.  Once I figured out how to make a nightshade free “tomato” sauce, adding it to the meat patties along with a plantain “binder” (since I can’t use eggs or any type of breadcrumbs) to make it all taste like tomatoey meatloaf goodness was just intuitive.  So, without further ado….

Autoimmune Paleo Friendly Meatloaf Patties (can also be made into muffins or an actual meatloaf, just increase cooking time)


1 small or 1/2 large beet

2 carrots

1 green plantain

4 cloves garlic

1 onion, chopped

1 pound of grass-fed ground beef

salt to taste



For the “tomato” sauce, add the beet, carrots, plantain, garlic, and salt to a vitamix or other high powered blender or food processor.  Process at low speeds, using the tamper tool (or stopping to scrape down the sides often) to get all bits incorporated.  Some small chunks are OK.

Mix the sauce with the ground beef and chopped onion.  I use my hands.  There’s just no easier way to get it all mixed in.  The mixture should be very moist.  

Form into 12 patties and place on a cookie sheet or muffin pan.  Bake at 415 for 40 minutes.  (or 350 for about an hour, or 400 for 40 minutes, or any of these temperatures and times and then just let them sit when the timer goes off until you can finish cleaning the pee off the floor from your potty training toddler and hopefully remember to wash your hands before removing your dinner from the oven).  You could also easily cook them in a frying pan on the stovetop.  No matter what you do, these patties will be moist and yummy!

Serve on a bed of mashed cauliflower with a side of broccoli, or on a bed of salad greens with a side of sweet potato fries… or for breakfast along with a green smoothie.  Here it is on spring mix salad greens with rutabaga fries. This is my comfort food.  Mmmmmmm.



If you don’t like beets, this is a great way to sneak them in.  My husband hates beets.  I don’t get it.  They’re sweet and earthy and delicious.  But I know they take some getting used to, and apparently some people, like my husband, don’t ever get used to them.  But he gobbled up these meatloaf patties and wanted more.  I don’t think he even realized there were beets in there.  Beets are an AMAZINGLY nutritious vegetable and have LOADS of health benefits.  Check out this link for reasons to work beets into your diet.  Along with the carrots and plantain, these patties become extremely nutrient dense.  And you don’t even feel like you’re eating a vegetable!  Can’t beat that!  

9 thoughts on “My first original recipe: AIP Meatloaf Patties”

  1. Looks delicious! You’re letting your creative self just take over, aren’t you!! Good Girl! Wish I had your strength and will-power. I’ve got to try the rutabaga fries. Bet you could fry turnip roots, too.

    1. I have definitely heard of turnip root fries, but haven’t tried it. I bet they’d be good. I really don’t have much willpower. I’ve just tried to create an environment where there is as little temptation as possible, and the people around me have helped with that. If there were Krispy Kreme donuts in my pantry right now, it doesn’t matter that I think of them as poison these days, you can bet that “willpower” would be out the window.

  2. This is a super recipe. I love how the ingredients cook up with the meat and I don’t have to cook the ‘sauce’ in advance. Wonderful. I did it without the plantain twice (since I didn’t have one at the time) and without the garlic, and it was great. Today, it will be with the plantain to see what happens differently. Thanks for sharing this recipe. Oh, and it was with Turkey instead since my beef supply is limited right now.

  3. So I have to update my reply. Tried it with the called-for plantain… and the kids pretty much called it a deal breaker. “What’s the funny flavor?” “Can you make the last recipe instead…?” You get the idea. So I’ll keep the recipe, but skip the plantain next time. 🙂 Thanks!

    1. That’s funny! My husband is Puerto Rican, so we are well acquainted with the flavor of the plantain. I can see how it might be noticeable and potentially odd if you’re not used to it. I added it as a binder to make the texture as close to traditional meatloaf as possible. I’m glad you guys found it acceptable without the plantains. Thanks so much for sharing your feedback! 🙂

      Sent from my iPhone


  4. Thank you for this recipe! I’m going to make it tomorrow for my nightshade loving partner. He asked for meatloaf and I was a bit stumped on how I could make it anything other than a sausage without the tomatoes. Have you ever tried sneaking other veggies in as well?

    1. You’re so welcome! And you can definitely sneak in other veggies. Since everything is blended up, you can add just about any vegetable you want, particularly if it has a mild flavor, like zucchini or just about any type of squash. Root veggies like parsnips would work well here. Or broccoli or cauliflower… just about anything.

      Sent from my iPhone


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