2lbs ground meat… ground beef is the typical staple but if you have pork, lamb, or biso
1 egg
1 zuchini
3 carrots
1 cup of almond flour
1 small onion
1 bell pepper
1/2 tspn of cumin
1 tspn basil
1 tspn oregano
3 cloves of minced garlic
Instructions
Preheat oven to 350. In pan over medium heat, melt
clarified butter. While it heats up, pulse
carrots, onions in food processor and mince
zucchini, pepper, and garlic. Add carrots, onions,
zucchini, and pepper to pan and cook until peppers
are soft (until they don’t crisp when you bite
them) about 5-10 minutes. Add garlic and cook for
a few more minutes. Remove veggies from heat and
let cool for a minute.
Combine veggies with the rest of the ingredients
(eggs, meat, almond flour, herbs and spices) in
large bowl, mixing gently with hands. Do not
squeeze or over pack the meat. Place in a large
loaf pan, two small loaf pans, or another pan of
your choice. Insert thermometer into center of
loaf and place loaf in oven. After 10 minutes,
cover with glaze. Cook until center temperature
reads 160, remove and LET REST at least 15
minutes. Enjoy.
Glaze
1/4 cup balsamic vinegar
4 tbs tomato paste
2 tbs water
(2 tsp honey if you aren’t on a Whole30!)
Mix all ingredients in a small bowl until smooth.
It might take a little while to dissolve the
tomato paste. If glaze is too thick add more
water, you’re looking for the consistency of
barbeque sauce. After loaf has been cooking for
about 10 minutes, use spatula to spread glaze
evenly over the top of meatloaf.
Originally Submitted
1/27/2014
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