PALEO MEATLOAF

I am a total meatloaf lover! I’m not sure why it gets such a bad rep. Maybe people are making it super bland and dry- that’s my guess. Well, that’s not what you’ll get with this meatloaf. It is moist, flavorful, and even has a hidden veggies! You won’t miss the bread crumbs or artificially ingredients.

Here’s the ingredients you’ll need. If you couldn’t tell by now, I love those coconut aminos. I used to use Worcestershire sauce in meatloaf and that takes the place of it now.

Since it’s a pretty big loaf, it takes about an hour and a half to fully cook. I’m thinking you could make mini loafs or muffins with it to cut down on cooking time. I highly recommend a meat thermometer to temp it towards the end. You want it between 160°-165°. It will continue to cook a little after you take it out. Here’s the one I have. I’ve had it for 4 years and use it all the time.

Ingredients

• 2 pounds grass-fed ground beef
• 1 large onion, diced
• 1 cup cooked sweet potato
• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 large egg, room temp is best
• 1 cup Paleo ketchup
• 3 tablespoons coconut aminos
• 2 teaspoons salt
• 1 teaspoon garlic powder

GLAZE

• 1/2 cup paleo ketchup
• 2 tablespoons coconut aminos
• 1 tablespoon honey leave out for Whole30

Instructions

1. Preheat the oven to 350° and line a cookie sheet or roasting pan with a piece of parchment paper.
2. This is an optional step: Place diced onion and a little coconut oil in a pan and sauté until softened and translucent. About 5-7min.
3. .........................................

for full recipes please see : www.jaysbakingmecrazy.com

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