Whole30 Paleo Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can (6 oz) Tomato Paste .33 cup, pitted, chopped Dates 2 tbsp Apple Cider Vinegar, Bragg's Organic .25 cup (8 fl oz) Water, tap 1 tsp Paprika .5 tsp Onion powder .5 tsp Garlic powder .5 tsp Salt .5 tsp Pepper, red or cayenne 16 oz *93% Lean ground beef 1 large Egg, fresh, whole, raw .5 small Onions, raw .25 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh .25 serving 1 Med. Green Bell Pepper .25 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 2 clove Garlic 2 tsp Organic Valley Ghee Butter .12 tbsp Italian Seasoning (SPICE) (by CURVES_N_CURLS) .5 tsp Pepper, black 0.33 cup nature's eats blanched almond flour
To prepare the ketchup first: In a food processor or high-speed blender, process/blend all ingredients on high speed until pureed, scraping the sides to incorporate all ingredients evenly. Store in a sealed jar in the refrigerator until ready to use, leftovers can be refrigerated for 1-2 weeks.
Prepare the Meatloaf:
Preheat the oven to 375
In a medium skillet, saute the diced peppers, onions, and garlic in the ghee. until soft. Sprinkle with a tiny bit of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
In a large bowl, combine the beef, eggs, almond flour, 3 Tbsp ketchup, cooked onion, pepper, and garlic, salt, mustard, Italian seasoning, and black pepper. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
Transfer the meat mixture to a 9X5 loaf pan and bake in the preheated oven for 20 minutes. Remove and spread 1/4 cup of ketchup and pepper strips over the top of the loaf and return and continue to bake for 45 until the center is cooked and internal temp of 160 degrees.
Allow the loaf to rest for 10 minutes or so, then slice and serve, garnished with chopped parsley if desired. Leftovers can be stored in the refrigerator in a sealed container for up to 4 days. Enjoy!
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CMILLER61.
Prepare the Meatloaf:
Preheat the oven to 375
In a medium skillet, saute the diced peppers, onions, and garlic in the ghee. until soft. Sprinkle with a tiny bit of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
In a large bowl, combine the beef, eggs, almond flour, 3 Tbsp ketchup, cooked onion, pepper, and garlic, salt, mustard, Italian seasoning, and black pepper. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
Transfer the meat mixture to a 9X5 loaf pan and bake in the preheated oven for 20 minutes. Remove and spread 1/4 cup of ketchup and pepper strips over the top of the loaf and return and continue to bake for 45 until the center is cooked and internal temp of 160 degrees.
Allow the loaf to rest for 10 minutes or so, then slice and serve, garnished with chopped parsley if desired. Leftovers can be stored in the refrigerator in a sealed container for up to 4 days. Enjoy!
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CMILLER61.
Nutritional Info Amount Per Serving
- Calories: 173.6
- Total Fat: 8.4 g
- Cholesterol: 60.8 mg
- Sodium: 365.6 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.5 g
- Protein: 14.2 g
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