Remember my New Years Resolution? Well it’s now March and I’m finding general life & eating fairly easy with the paleo way, however, I have noticed a few too many paleo treats creeping in and portion sizes creeping up, so I’m reading and listening to podcasts to realign myself. I have also let my regular intense exercise regime slip; mostly due to my ankle injury flaring up a bit but also because I’ve just been a little slack.
Recently I bought the most awesome book; Primal Cravings
by husband wife crossfit duo Megan & Brandon Keatley.
It’s endorsed by Mark Sisson, one of the godfathers of the modern paleo movement, so you know it’s going to be great!
Last night I created my first recipe from it’s pages…the only issue is that all the recipe measurements are in Imperial metrics, so I have to convert each ingredient to metric. I think I’m going to be writing all over my book!
For the meatloaf
1 pound ground pork (aka 500g pork mince)
1 pound ground beef (aka 500g beef mince)
1/2 yellow onion, grated (aka 1/2 large brown onion)
1 tsp cardamom powder
1 tsp ground nutmeg
salt & pepper to taste
For the sweet & sour cherry jam
12 ounce bag frozen cherries (aka 500g bag of frozen cherries)
1/2 cup balsamic vinegar
1/2 cup beef stock
1/2 tsp ground nutmeg
Preheat oven to 350°F (aka 175-180°C).
Place all of the meatloaf ingredients in a large bowl and using your handy-dandy hands, mix to combine thoroughly.
Shape the mixture into a loaf and plop it into a standard loaf pan.
Bake until cooked through, about 45 minutes to an hour.
Meanwhile, combine the jam ingredients into a small sauce pot. Bring to a simmer and let cook until the liquids have reduced by about a third. Use a fork or potato masher to smash up the cherries.