Make the meatloaf in the evening, then refrigerate it overnight. When we’re ready for breakfast, all I need to do is slice off what I need and then gently reheat it in a skillet for a few minutes. Gelatin is great for gut health, but here it’s working overtime as a replacement binder instead of eggs to make it AIP friendly. And if you’re really in a rush, this meatloaf is delicious cold, too!
- Yield: 8 to 10 slices
- 1 tbsp (15 ml) coconut or avocado oil
- 2 cups (280 g) diced onion
- ½ cup (120 ml) Chicken Broth
- 2 tsp (5 g) powdered gelatin
- 2 tsp (8 g) garlic powder
- 2 tsp (2 g) dried oregano leaves
- 2 tsp (1 g) ground sage
- 2 tsp (2 g) dried thyme leaves
- 1 tsp (5 g) salt
- 1½ cups (90 g) crushed pork rinds
- 2 lbs (900 g) lean ground pork
- Cherry Sauce
- Heat the oil in a small skillet and cook the onions until they are just softened, about 5 minutes. Remove the onions from the heat and set aside to cool. Add the chicken broth to a bowl. Sprinkle the gelatin powder over the broth to bloom, which will take a few minutes.
- In a large bowl, mix together the garlic powder, oregano, sage, thyme, salt and the crushed pork rinds with the cooked and cooled onion. Add the ground pork and the bloomed gelatin to the bowl: Use your hands to mix the meatloaf until all the ingredients are evenly combined and the mixture holds together.
- Transfer the meatloaf mixture to the insert of a large, 6-quart (5.5 L) slow cooker. Press the meatloaf mixture together and shape it so that it matches the shape of the insert, taking care to leave enough space around the meatloaf so that it does not touch the sides. Smooth the top of the meatloaf and then cook on low until the internal temperature is 150°F (66°C)—about 2 hours and 45 minutes. Once the meatloaf is cooked, remove the slow cooker insert and place it on a cooling rack, uncovered, for about 30 minutes. This will make it easier to remove the meatloaf without it breaking. Sauce
- While the meatloaf is cooling, make the Cherry Sauce and keep warm until ready to serve. Once the meatloaf has cooled, use two large spatulas to slide under the meatloaf and remove it from the slow cooker insert, placing it on a cutting board. Slice the meatloaf and serve each slice topped with a little of the Cherry Sauce.