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Thursday, June 6, 2019

Meatloaf

 Meatloaf

This one is a staple. One of those recipes that gets made at least once a month, at least!!! I also plan on putting this one on my freezer meals that I will make before our third baby makes her debut. 

If you aren't familiar with freezer meals, you can cook this one and freeze it in a silicone baggy or a ziplock then reheat it for 20 mins in the oven at 400. I plan on making several before this pregnancy but it can be done at any time. 


FINISHED PRODUCT:





READY FOR THE OVEN:




Meatloaf

INGREDIENTS
Servings: 8
  • 2 pounds ground beef or ground turkey for a more lean dish
  • 1/2 cup almond flour
  • 4 tbsp tomato paste
  • 6 tbsp chopped fresh basil*
  • 2 eggs
  • 2 tsp garlic powder
  • 2 tsp pink salt
TOPPING:
  • 4 tbsp tomato paste
  • 2 tbsp apple cider vinegar
  • 2 tbsp chopped fresh basil*
  • 1/2 tsp pink salt
* Dried basil works BUT...  (I've had to use dried basil in a pinch when forgetting to purchase fresh basil but it's so much tastier with freshly chopped basil!)

RECIPE

Preheat oven to 375 degrees.

Mix all wet ingredients. Add almond flour and spices - mix well. 

Mix topping ingredients well in a separate dish. 

Grease a 9 x 6 baking dish and evenly distribute the meatloaf mixture into the pan. 

Spread the topping evenly over the meatloaf.

Bake for 45 minutes. 



Enjoy with jasmine rice! It's so yummy together. 

TOPPING:



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