Meatloaf (Whole30)

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Sorry for another lame photo, but here’s our Nuñez family meatloaf that also happens to be Whole30 compliant…

Preparation:  20 minutes
Cooking time:  1 hour (two lots of ½ hour)

Whisk together:
4 large eggs

1kg lean ground beef
½ cup carrot, grated
½ cup celery, or zucchini, diced
¼ cup coconut flour
½ tsp garlic, crushed
¼-½ cup green onion, sliced
1 tsp paprika
2 tsp dried oregano
2 tsp dried basil
2 tsp mineral salt
1 tsp freshly ground pepper

Mix together well, and preheat oven to 180 C.

Mould into two loaves (I put 1 each in medium casserole dishes with high sides to leave room for the addition of sauce) and bake for 30 minutes.
After 30 minutes, pour over the sauce, and then bake a further 30 minutes.

Sauce recipe:
1 ¼ c water
¼ cup coconut aminos
¼ cup tomato paste
1 x 400g can diced tomatoes
2 Tbsp ACV (I use Braggs)
2 tsp finely ground coffee

I serve one (with vegetables or salad) and give the other one away or freeze it for a future easy meal.


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