Farmer’s Market Meatloaf

Aug 26, 2010 by

This recipe is thusly named because….well, because it’s made from a bunch of stuff I got at the farmer’s market. Yeah, I’m THAT original, WHUT? Anyway, this is made from two different local meats: bison and pork and fresh peppers, garlic, and onions.

As a binder I used crushed pork rinds instead of bread crumbs. Now I know a lot of you think they’re gross. And they kind of are. They’re the skin of an animal. Fried. BUT the good thing about them just that: it’s just fried pig skin (at least make sure by reading the label that that’s all you’re getting). I could never just snack on them and the smell is not the best but I’ve found they work awesome as a binder in things like stuffed peppers, meatballs, and meatloafs. They hold the meat togetehr while adding a slight salty rich flavor to the end product.

That being said, if you don’t want to use the pork rinds, you can substitute about half the amount of almond flour. For instance, if I use 1 c. of pork rinds, use 1/2-3/4 c. almond flour and 1 tsp. salt. Add the flour slowly until the meat binds at the right amount.

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  1. Jan

    LOL – I posted a meatloaf recipe today, too! And it's not too terribly different from yours.

    Great minds and all that jazz…

  2. Shelley

    Hi, I just found your blog via twitter and I love it! I have a primal cooking blog, too (thisprimallife). I stopped working in it for a while but am now updating again regularly. The meatloaf looks delicious! Meatloaf leftovers are the best. I usually solve the binder issue by not adding anything but I'm not too picky when it comes to consistency. Can't wait to check out your other posts!

  3. I am usually not a fan of Microsoft, but this was pretty sweet. (Sorry, my Indonesian is not very good :P)


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