Ingredients
For the Meatloaf:
- 2 lbs 85% lean grass fed ground beef
- 2 eggs
- 1/3 cup almond flour
- 3 tablespoons Whole30 ketchup see recipe below, or use store bought
- 1/2 medium onion minced
- 3 garlic cloves minced
- 2 tablespoons ghee or olive oil for cooking onion and garlic
- 1 teaspoon salt
- 2 teaspoon mustard check label for Whole30 compliance
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/3 cup Whole30 ketchup to glaze the top
- Chopped parsley for garnish
For the Whole30 Ketchup:
- 1/3 cup medjool dates pitted, soaked in hot water to soften, and drained (use 1/4 cup if you want it less sweet)
- 6 oz tomato paste
- 3 tablespoons water in addition to soaking the dates
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Optional 1/4 tsp chipotle pepper for spice
Instructions
Prepare the Meatloaf:
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Preheat your oven to 375°F.
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In a medium skillet, sauté the onions in the ghee or olive oil until soft, add the garlic, sprinkle with a tiny bit of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
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In a large bowl, combine the beef, eggs, almond flour, 3 tablespoons ketchup, cooked onion and garlic with ghee, salt, mustard, Italian seasoning and black pepper. Mix with your hands until well incorporated but do not to over-mix, since this will toughen the meat.
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Transfer the meat mixture to a 9" x 5" loaf pan (or 8.5" x 4.5") and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40 more minutes until center is cooked (an internal temp of 160°F)
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Allow the loaf to rest for 10 minutes or so, then slice and serve, garnished with chopped parsley if desired. Leftovers can be stored in the refrigerator in a sealed container for up to 4 days.
Whole30 Ketchup (Make first if using, can be prepared in advance)
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In a food processor or high speed blender, blend all ingredients on high speed until pureed, scraping the sides to incorporate all ingredients evenly. Store in a sealed jar in the refrigerator until ready to use, leftovers can be refrigerated for 1-2 weeks.
Recipe Notes
*Nutrition is calculated using my Whole30 Ketchup recipe.