What's for Dinner | Why the Diet Change? | Carnivore / Paleo-ish

Join me in the kitchen as I whip up one of our go-to dinners — meatloaf, but with a Carnivore-Paleo twist. Over the last few months, Todd and I have shifted our diet to cut back on bread and refined carbs, focusing instead on simple, hearty meals that work for our health and lifestyle. In this video, I’ll show you how we make a delicious, no-breadcrumb meatloaf using almond flour, veggies, and even a goat heart from our own harvest — yep, we’re diving into the world of organ meats. Along the way, I’ll talk about why we made this dietary shift, the health benefits we’ve noticed, and how we still manage to keep things flexible (because sometimes, life calls for pizza). Whether you’re looking for a new recipe, some inspiration to use what’s in your pantry, or just curious about what’s working for us, this one’s for you. Let’s get cooking!
Lodge Cast Iron Loaf Pan: https://amzn.to/3ARUuLr
A good book to get you started: https://amzn.to/4fK8BBC
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That 1870's Homestead
P.O. Box 179
Newport, MI 48166
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0:00 Introduction and Welcome
0:38 Overview of Carnivore Paleo Diet
1:20 Meatloaf Ingredients and Preparation
2:10 Grinding and Incorporating Organ Meats
3:51 Adding Vegetables and Seasonings
6:03 Mixing and Assembling the Meatloaf
8:26 Baking the Meatloaf in Cast Iron
9:54 Preparing and Adding the Sauce
12:08 Versatility and Meat Options for Meatloaf
15:04 Why We Changed to Carnivore Paleo
18:23 Reflections on Bread and Gluten
19:50 Meal Versatility and Side Options
20:26 Closing Thoughts and Upcoming Recipes