My Favorite Paleo Recipes:
Slow Cooker Meatloaf Wrapped in Bacon

evolution rMeatloaf has always been a staple, quick meal in my home while growing up. Of course, the traditional meatloaf had bread and other ingredients that were not anything that resembled a Paleo compatible dish. Here is a recipe that not only is Paleo, but also includes organ meat – heart. There is a slightly spicy topping that tingles the palate, and you could add more red pepper flakes if you want more heat. The slow cooker and the addition of shiitake mushrooms keep the loaf moist and create a good amount of juice in the bottom of the pot. The juice is great to spoon over the meatloaf slices. Also, the meatloaf freezes well for later. By the way, bacon makes everything better!
 
SLOW COOKER PALEO MEATLOAF WRAPPED IN BACON
 
Ingredients for Loaf:
 
1 lb grass fed/finished beef, ground
1 lb grass fed/finished beef heart, ground
3 cups shiitake mushroom caps, coarsely chopped
1 onion, chopped
5 garlic cloves, chopped
1 tbs dried oregano
2 tsp sea salt
1 tsp pepper
2 large eggs, lightly beaten
1/2 lb pastured bacon (about 6 slices)
 
Ingredients for Topping:
 
4 tbs tomato paste
2 tsp Dijon mustard
1/4 tsp red pepper flakes
 
Instructions:
 
• Combine all ingredients for meatloaf except bacon in large bowl and mix thoroughly
 
• Shape into an oval loaf in pot of 3-quart slow cooker
 
Meatloaf 1
 
 
 
 
 
 
 
 
 
• Lay bacon strips side-to-side over loaf and tuck ends under loaf to maintain shape of loaf
 
 
Meatloaf 2
 
 
 
 
 
 
 
 
 
• Combine ingredients for topping in small bowl and mix thoroughly
 
• Spread topping over top of bacon strips to cover completely
 
Meatloaf 4
 
 
 
 
 
 
 
 
 
 
Meatloaf 5
 
 
 
 
 
 
 
 
• Cover and cook on High for 1 hour; then cook on Low for 3 hours
 
• Remove from slow cooker and slice. Spoon the left over juice from the bottom of the pot over the meatloaf slices for more flavor and moisture
 
Meatloaf done
   
 
 
 
 
 
 
 

My Favorite Paleo Recipes:
Dry Ribs in Slow Cooker

evolution rI love ribs – dry, spicy, fall-apart, melt-in-your-mouth ribs. But, I don’t want the carbs from sugar or other unnatural ingredients that are frequently in commercial rubs. So, here is a recipe that offers everything I want from my ribs. See if this works for you. I posted a picture of the ribs as I put them into my slow cooker, and then a picture on a serving plate after 10 hours of cooking.
 
PALEO DRY RIBS IN SLOW COOKER
 
Ingredients:
 
4-5 pounds of pastured pork ribs
1-2 large onions sliced thickly to cover bottom of slow cooker
2 tablespoons of coarse Kosher salt
1 tablespoon of cumin
1 tablespoon of fresh cracked pepper
1 1/2 tablespoons of dried oregano
1/2 tablespoon of chili powder
1 tablespoon of cinnamon
1 teaspoon of cayenne pepper
 
Preparation:
 
• Mix all spices together in a small bowl.
 
• Cut onions into thick slices and place them along the bottom of slow cooker. These will keep the ribs elevated off the bottom of the pot and away from drippings.
 
• Use paper towels to dry ribs.
 
Ribs 1
• Generously apply dry rub to all surfaces of the ribs, and use up all rub mixture.
 
• Place ribs on top of onion layer with the “meat side” up.
 
• Set slow cooker on low, and cook for 8-10 hours.
 
• Remove from slow cooker, and place on serving plate.
 
Ribs 2

My Favorite Paleo Recipes:
French Onion Oxtail Stew in Slow Cooker

evolution rThis is a super hearty and healthy dish. It has become one of my favorite dinners. Oxtails are rich in nutrients like glucosamine, chondroitin, magnesium, glycine, and phosphorus, which help form bone cells, connective tissue, and collagen. Along with the bone broth as a base, you can see how healthy this stew is for joint and bone health.
 
This dish is especially delicious when it is placed on a bed of cauliflower mash, which you can check out with this link.
 
FRENCH ONION OXTAIL STEW IN SLOW COOKER
 
Ingredients:
 
2 tbs ghee (or butter) from grass-fed cows to brown oxtails
3 lbs of cut-up oxtails
Salt and pepper, for oxtails
4 cloves garlic, chopped
1 tsp thyme
1/2 cup red wine
3 cups homemade bone broth
4 tbs ghee (or butter) from grass-fed cows to caramelize onions
4 large sweet onions, peeled and thinly sliced
Salt and pepper to taste (optional: red pepper flakes for some heat!)
 
Preparation:
 
• In a heavy skillet, heat ghee or butter over high heat
 
• Season the oxtails liberally with salt and pepper
 
• Place oxtails in hot fat and brown on all sides
 
• Reduce heat to medium and add garlic
 
• Continue cooking for another minute or so to softly cook garlic
 
• Transfer oxtails and garlic to slow cooker
 
• Add wine, bone broth, and thyme to slow cooker and cook on low for 8 hours
 
• Before oxtails are done, add remaining ghee or butter to heavy covered skillet on medium-low heat
 
• Add onion to skillet, cover, and cook for about 15 minutes until onions are soft
 
• Remove cover and raise heat to medium stirring frequently, and cook until caramelized – onions will turn a deep golden color which may take an hour or so
 
• Once the oxtails are done in the slow cooker, remove oxtails with tongs and transfer to a large plate to cool
 
• Remove meat and gristle from bones and discard bones – I remove the meat and gristle with my fingers so I can feel for the inevitable small bones that could remain in the meat
 
• Transfer meat, gristle, and the remaining liquid from the slow cooker to the skillet containing the onions
 
• Continue on medium heat for 30-60 minutes to reduce liquid to a thick stew; stir frequently
 
• Salt and pepper to taste (optional: some red pepper flakes for heat)
 
• For a great meal, serve over cauliflower mash – unbelievable and healthy