It was beautiful, breezy and crisp outside this morning and it made me so happy that Autumn is finally here! It also made me really want some comfort food. I was happily curled up on the couch in my sweat pants with my boys watching cartoons, of course. And I remembered that I had some ground beef in the fridge that I really needed to use before our hectic week started. I thought maybe I would make meatballs… But what are meatballs without tender spaghetti squash to go alongside? I axed that idea pretty quick, I didn’t have the motivation or the stamina to cut that squash open, not today. So meatloaf it was!
I love meatloaf and in my opinion, people either love it or hate it… I LOVE it! Many traditional meatloaf recipes call for oatmeal and I’ve found that almond meal works just as good Grain Free Meatloaf(if not better) than oatmeal. This recipe easily feeds a family of four and can be doubled to accommodate larger families.
This meatloaf would go great with simple mashed sweet potatoes or even just some steamed broccoli, my boys and I gobbled it up solo :) Enjoy!
- 1lb Beef, Grass-fed ground
- 1 Large Carrot, Peeled Finely Chopped
- 2 Stalks Celery, Finely Diced
- ½ Yellow Onion, Chopped
- 2 Garlic Cloves, Minced
- 8 oz Package Fresh Mushrooms, Diced
- 4 oz Tomato Paste (about half of an 8oz can) Organic
- ¼ Cup Almond Meal
- 1 Egg
- ¼ tsp Sea Salt
- ½ tsp Italian Seasoning
- 2 Tbsp Olive Oil, Divided
- Fresh Cracked Pepper, to taste
- Preheat oven to 350 degrees.
- In a skillet, heat 1 Tbsp olive oil over med/high heat, add chopped onion, carrot and celery.
- Saute 5-7 minutes until onions are translucent and mixture is tender.
- Add minced garlic and cook until fragrant, about 1 minute.
- Remove mixture from skillet into a medium mixing bowl, set aside.
- In same skillet, add 1 Tbsp olive oil and saute mushrooms 5-7 minutes until tender, add to bowl and cool a couple of minutes.
- Add ground beef, tomato paste, almond meal, egg, sea salt, and Italian seasoning to bowl, using your hands mix together until well combined.
- Mold into a "loaf" in a 9x13 glass pan, try not to make it too thick, cover with foil.
- Bake covered for 30 minutes, remove foil and bake another 10 minutes.
- Let rest for 5-10 minutes when done.