Melt coconut oil in a large skillet over medium heat.
Use food processor to grate carrots with small grater attachment and add to skillet.
Remove grater and insert chopping blade. Add cauliflower chunks and pulse until they reach a rice consistency. Add to skillet.
Add quartered onion and whole garlic cloves to food processor and pulse until finely chopped. Add to skillet.
Spread vegetables evenly across bottom of skillet and sauté for 5 minutes, stirring occasionally. Remove from heat.
Place ground meat in a large mixing bowl. (You can use a Kitchenaid mixer if you have one.) Add the salt and thyme. If using a mixer, use the paddle attachment and blend at low speed until incorporated. If you don’t have a mixer, use your hands to blend the spices evenly into the meat.
Add cooked veggies from skillet to the meat mixture and blend again.
Transfer to 2 loaf pans. Bake 1 hour.
Serve slices of meatloaf with juices from the pan on top.
Time-saving tip: Many stores sell pre-chopped cauliflower rice in the frozen food aisle. 1/2 a medium head of cauliflower is equivalent to about 2 cups of cauliflower rice.
If you don’t have a food processor, you can use a hand grater for the carrots and cauliflower and a knife for the onion and garlic.
This recipe first appeared in the e-cookbook: Freezer Cooking for the Paleo AIP. You can freeze the cooked slices of meatloaf in individual freezer-safe bowls, for easy meals later. To defrost, just transfer the bowl from the freezer to the fridge the night before, or use the defrost function of your microwave. When ready to eat, you can reheat in a microwave or a skillet. In the microwave, it will take 1-2 minutes depending on the strength of your microwave. In a skillet, melt a little coconut oil over medium-low heat. Add the meatloaf (including any juices). Cover pan and cook 3-8 minutes per side. (Time will vary based on thickness of slices and whether they are fully defrosted before you start reheating).