Meatloaf
I always wonder why I don't make this more often. It’s easy to put together, I can get veggies in and it freezes well for emergency meals.
Paleo Meatloaf
I always wonder why I don't make this more often. It’s easy to put together, I can get veggies in and it freezes well for emergency meals.
Ingredients:
- 2 lbs grass fed beef
- 1 small onion
- 1 cup(ish) chopped carrots
- 1/2 to 1 cup chopped celery
- 4 cloves of chopped garlic
- 1 cup(ish) frozen peas
- 1/4 cup tomato paste
- 1/4 cup ground flax seeds
- 2 eggs
- 1 tsp salt
- 1/2 tsp ground pepper
- Ketchup (optional)
Instructions:
How to cook Paleo Meatloaf
- Heat oven to 350. Sauté onion, carrots and celery in a skillet over medium heat with some olive or avocado oil. When they start to get a little tender add the garlic and continue to sauté until tender. In a small bowl, mix eggs, tomato paste plus salt and pepper. Then mix in the flax seeds.
- Once veggies are tender pour them into a large glass bowl to cool. Add frozen peas and mix. Next add the ground beef to the veggies and then the egg mixture. Combine and put into a meatloaf pan or bread loaf pan.
- Cook for 1 hour and 15 min. If adding ketchup then add it on top of the meatloaf after cooking for 45 min and continue to cook for 30 more minutes.
Notes:
I used @tessemaes whole 30 approved, sugar free ketchup. I really liked it but think of it more as a sauce versus a traditional ketchup. The kids added regular ketchup on their plates—you win some, you lose some!
ENJOY!
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