Meatloaf is way underrated. I always forget how delicious it is until I make it! I even like it cold the next day. Since most meatloaf recipes call for bread crumbs I had to develop a good substitute to provide the same tasty texture but without the grain and gluten. Coconut flour turned out to be the perfect swap.
This meatloaf recipe pairs so deliciously with the Purple Garlic Sweet Potato Shingle I posted yesterday!
2 lbs ground organic beef or turkey
3 T coconut flour
1/4 c chopped parsley
1 T of: coconut aminos, Worcestershire sauce, tamari, and tomato paste
sea salt and cracked black pepper
Glaze (see recipe below)
Preheat oven to 400 degrees.
Mix all ingredients together with your hands until well incorporated.
Press into a bunt pan and evenly spread glaze over top. Bake for 45 minutes uncovered.
Let the meat rest for 10 minutes before cutting into slices.
1/4 c ketchup (use Primal Kitchen Foods to ensure no sugar and Paleo)
1 T coconut aminos
1 T Dijon mustard
Whisk ingredients together until well combined.