Meatloaf
Meatloaf
This is a perfect weekday meatloaf and favorite in our family. It is iron-rich, full of veg and makes for great leftovers!
Prep Time: 20 minutes Cook Time: 60 minutes
Ingredients:
2 pounds grass-fed 15-20% fat ground beef
2 eggs
2 TBSP sugar free ketchup (we like Primal Kitchen or Good Food for Good)
2 TBSP olive or avocado oil
1 cup each of chopped onion, carrot and celery
2 cups of chopped kale
1/3 cup oat flour or almond flour if you are grain free (I have used both flours and like them equally)
1/2 TBSP garlic powder (make sure there are no hidden starches
1 TBSP each of dried oregano and dried basil
Salt and pepper
1/2 cup sugar-free tomato sauce (we like Raos)
Directions:
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. You can also grease the pan with some avocado oil.
Heat the olive or avocado oil over medium heat in a sauté pan and sauté the onion, celery and carrot for 5-6 minutes, then add the chopped kale and cook an additional 2-3 minutes. Remove from the pan and let cool while you are mixing the other ingredients
In a large mixing bowl, beat the eggs and add in the spices and ketchup and oat/almond flour. Mix in the ground beef - I often use my hands to mix everything together fully.
Shape the ground meat mixture into a loaf and place on a greased pan. Cover with tomato sauce and bake at 350 for an hour.
Remove from the oven and let rest for 15 minutes before slicing and serving.
