EGG & GRAIN FREE MEATLOAF
Ingredients
1 lb. ground beef
1 ½ lbs. pork
1 large carrot, peeled
1 large onion, peeled & coarsely chopped
2 large garlic cloves, peeled
2 cups mushrooms, cleaned
Fresh parsley, about a loose handful of leaves
Coconut oil (or other healthy cooking fat)
¼ cup blanched almond flour
6 or 7 oz. of tomato paste
Sea salt & pepper, to taste
Instructions
Begin by preheating oven to 350 degrees.
In a food processor, combine carrots, onion, garlic, mushrooms & parsley and chop finely. Heat coconut oil over medium heat in a large skillet, sautée vegetable mixture until well cooked, and season liberally to taste with salt/pepper. Mix in 3 tablespoons of tomato paste and allow to cool.
In a large bowl combine beef, pork, cooled veggie mixture and almond flour, mixing well. Form your meatloaf in a loaf pan, top with remaining tomato paste. Bake for 90 minutes at 350 degrees.
Allow cooked meatloaf to rest at least 30 minutes prior to slicing.
