Who doesn’t have fond memories of meatloaf dinners?
Of course that traditional meatloaf had gluten in it and corn syrup-filled ketchup slathered on top. Not OK for our evolved, healthy diet.
This recipe uses healthy, grassfed beef and takes out the gluten and corn syrup. The hard boiled egg surprise in the middle is a fun way to pack in some more protein.
½ cup Unsweetened Coconut Milk
1 egg, beaten
Dash of salt and pepper
1 tablespoon balsamic vinegar glaze
1 cup Almond Meal
1½ pounds grassfed ground beef
1 cup Mushrooms, chopped
1 yellow onion, chopped
4 Hard Boiled Eggs, peeled
½ cup homemade ketchup
2 tablespoons balsamic vinegar glaze
Preheat oven to 350 degrees F.
In a large mixing bowl combine the coconut milk, egg, salt and pepper, balsamic glaze, and almond meal.
Add the ground beef, mushrooms, and onion. Press half of the mixture in a loaf pan. Line up the 4 hard boiled eggs (see picture) and then press the remaining beef mixture on top. Smooth out the top. Bake for an hour.
While the meatloaf bakes, mix the ketchup and balsamic glaze. After an hour of baking, remove the meatloaf from oven, pour the glaze over the top and smooth out. Return to oven for 10 minutes.
Serve with cauliflower rice.
Calories: 397
Fat: 23g
Carbohydrates: 11g
Sodium: 143mg
Fiber: 3g
Protein: 32g
Sugar: —