Ingredients
For the 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 tbsp water in addition to soaking the dates
- 2 tbsp raw apple cider vinegar
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Optional 1/4 tsp chipotle pepper for spice
For the Meatloaf:
- 2 lbs 85% lean grass fed ground beef
- 2 eggs
- 1/3 cup almond flour
- 3 Tbsp Whole30 ketchup see recipe above
- 1 small onion or half medium one minced
- 3 garlic cloves minced
- 2 Tbsp ghee for cooking onion and garlic
- 1 tsp salt
- 2 tsp mustard check label for Whole30 compliance
- 1 tsp Italian seasoning
- 1/8 tsp black pepper
- 1/4-1/3 cups Whole30 ketchup for top of the loaf
- Chopped parsley for garnish
Instructions
Prepare the Ketchup First {this can be done ahead of time}
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In a food processor or high speed blender, process/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.
Prepare the Meatloaf:
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Preheat your oven to 375 degrees F.
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In a medium skillet, sauté the onions in the 2 Tbsp ghee (or other cooking fat) 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 Tbsp ketchup, cooked onion and garlic with ghee, salt, mustard, Italian seasoning and black pepper. Mix with your hands until well incorporated but try 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 40-45 more minutes until center is cooked (an internal temp of 160 degrees 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. Enjoy!