Meatloaf, paleo, gluten-free

80/20 ground beef chuck, 32 oz
extra virgin olive oil, 2 tbsp
carrot, fresh, 1 medium
celery, raw, 1 stalk, large
kosher salt, 2 tsp
thyme, ground, 1 tsp
Quinoa, 3/4 cup cooked
egg, fresh, whole
milk, nonfat
tomato sauce, 1 cup

Preheat oven to 350 F. Heat oil over medium heat in skillet. Add carrot and celery and saute for 5-7 min, until soft. Make a well in the center of the pan and add salt and hyme and stir until fragrant (about 30 sec), then stir into the vegetables. Remove pan from heat, let cool for about 10 min. In a large bowl combine quinoa, egg, cream and beef. Add cooled vegetables and stir until combined. Pour mixture into a loaf pan. Bake for about 75 minutes. Let rest for 10 min and drain off fat before serving.

Serving Size: Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LCM150.