A little twist on the classic meatloaf. Perfect comfort food for any night. Made with ground beef and pork and finished with ketchup and bacon bits.
- 1 leek
- 1 shallot (diced)
- 2 garlic cloves (minced)
- 2 tbsp. avocado oil
- 1 1/2 tsp. sea salt
- 1/2 tsp. cracked black pepper
- 1 tbsp. tomato paste
- 1/2 cup beef broth
- 1 tbsp. coconut aminos
- 1 lb. grass-fed ground beef
- 1/2 lb. ground pork
- 1/3 cup almond flour
- 2 eggs
- 1/2 cup organic ketchup (I like Primal Kitchen Foods ketchup if you are on a Whole30)
- 2 slices no sugar added bacon
- 2 scallions (diced)
- To begin, preheat oven to 325˚F.
- Now, clean the leek by slicing off the dark green part (trimming to the part where the color is paler). Then, cut off the end and slice it lengthwise. Run the leeks under cold water, separating the layers slightly to make sure you remove all the dirt. Then, chop leeks and add it to a skillet along with the shallot, garlic cloves, avocado oil, salt, and pepper. Sauté the vegetables over medium heat until the leeks are tender (about 7-10 minutes). Add tomato paste and cook for about 2 minutes. Then, stir in beef broth and coconut aminos. Remove the vegetable mixture from the heat and allow it to cool for a few minutes.
- Now, add the vegetables to a large mixing bowl with the ground beef, pork, almond flour, and eggs. Use a fork to combine all the ingredients (making sure you do not overmix). Transfer the beef mixture to a baking sheet lined with parchment paper. Mold the mixture into a loaf and spread the ketchup on top. Transfer the meatloaf to the oven and bake for 1 hr and 10 minutes ( Place a baking sheet filled with water on the bottom rack of the oven to prevent cracking). Then turn the oven to broil and continue to bake for 5 mins to add some color to the meatloaf.
- While the meatloaf bakes, dice 2 slices of uncooked bacon and crisp it up in a small skillet. Remove the bacon from the heat, discard half of the bacon fat, and stir in the scallions, cilantro or parsley.
- Remove the meatloaf from the oven, remove any excess fat and top off the meatloaf with the bacon and herb mixture. Let the meatloaf rest for about 7 minutes before cutting into it. Serve with mashed potatoes or roasted vegetables.