Egg and 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.

Recipe courtesy of Hayley Ryczek of Health Starts in the Kitchen.