I have never made meatloaf in my entire life. In my head meatloaf is up there with Kraft Dinner as quintessential American cooking that propagates the SAD diet.
I’m a huge fan of meals that are hands off while cooking and last me a few days. So I tackled meatloaf- and it was way better than I imagined. I tried to pack as many veggies in there as I could to make it a complete meal in itself
2 lb grassfed ground beef
1 cup almond meal
2 generous handfuls spinach
3 garlic cloves
1 6 oz can organic tomato paste
1 tsp crushed black pepper
Generous sprinklings (each) of:
If you have fresh basil, highly recommend it!
Set oven at 375 degrees.
In large bowl whisk eggs and mix well with beef using your fingers. Add almond flour and knead together. Finely chop spinach & garlic in a food processor and add to bowl with tomato paste & all your spices. Roll up your sleeves because you’ll need to mix and knead with your hands.
Grease a glass baking dish with olive oil and shape meat mound into a loaf. Mine looked like a giant blob.
Then bake in oven for 55-60 min, or until inside is no longer pink.
Don’t overcook because it becomes dry!
I enjoyed mine slathered in hot sauce with a side of green beans and cubed sweet potatoes cooked in a pan with Olive oil & italian seasoning.
If you want to save portions for the week, I highly suggest adding a tiny drizzle of olive oil on top of the slice before putting it in Tupperware.
Also, I would imagine it’d taste better with an onion or two in there. Most dishes I cook probably taste much better with an onion so use your imagination!