Meal Menu Idea:
Glazed Vegetable Meatloaf
Roasted Sweet Potato
Mixed Greens Salad with Vinaigrette
GLAZED BEEF & VEGETABLE MEATLOAF
Paleo / Whole 30 compliant
1 pound grass-fed ground beef
1 lb. ground pork
1 small yellow onion
4 ounces baby portabella mushrooms
2 medium organic carrots
1 egg, pastured
Rosemary
GLAZE
2-3 Tbs. bottled Balsamic Glaze (Whole 30: Substitute balsamic vinegar)
1/2 cup organic (homemade) ketchup
* Preheat oven to 350 degrees.
* Place meats in a large bowl and set aside.
* Peel and cut onion in to large pieces. Cut the ends off the carrots and cut into 5-6 pieces.
* Into a food processor, Ninja or blender place onion and carrots. Pulse a few times until ground into small pieces. Add mushrooms and pulse again until finely chopped.
* Add minced vegetables to the meat.
* Add an egg on top and sprinkle liberally with rosemary leaves.
* Wearing disposable latex or Nitrile gloves, gently mix the meat and vegetables with your hands until well incorporated. Do not overmix.
* Preheat a cast iron skillet in the oven or on the stove top. Add a dollop of coconut oil; allow it to melt.
* Carefully place the meat in the pan and shape into a thick pancake; smooth the top.
Glaze: Mix 1/2 cup ketchup 2-3 Tbs. balsamic glaze. Mix well and spread over the meat.
* Place skillet in oven and roast for 35 minutes or until internal temperature of the meat reaches 160 degrees. Remove from oven and allow to rest. Meat will continue cooking while you remove excess grease from the pan.
* Slice like a pie and serve with sauteed asparagus.
** Refrigerate leftovers in glass containers for 'Grab-n-'Go' meals the next day.
Photo credit: kitchenbelleicious.com
Recipe: w.lynne