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Paleo Lamb Meatloaf
An easy to make, Paleo, healthy meatloaf! Your family will ask you to make it again!
Prep Time: 00:20
Cook Time: 01:30
2 tablespoons extra virgin olive oil
1/2 onion, diced
2 celery ribs, diced
1/2 - 3/4 teaspoon sea salt
1/2 teaspoon pepper
1 1/4 pounds grass fed ground lamb
2 pasture raised eggs, beaten
1/2 cup coconut flour
1/3 cup ketchup (paleo kethup or cup of tomato sauce plus tablespoon sugar or favorite sweetener) plus cup for topping
1 Small handful fresh herbs (parsley, basil, cilantro, rosemary, tarragon, thyme, sage or a mix any/all, or dried if fresh is not availa
1 teaspoon of either ground cumin, sage, oregano
2 teaspoons liquid coconut aminos (optional)
1/2 cup goat feta (optional, for garnish)
1Preheat oven to 350 F. Line a 9x5 inch loaf baking pan with parchment paper so that it extends over the sides forming handles.
2In a medium sauté pan, over medium low heat, add the olive oil. Add onions and celery and cook until they are soft but not browned, 10-15 minutes.
3In a bowl, combine ground lamb, eggs, coconut flour, ketchup, herbs, and aminos, if desired. Add the sautéed onions and celery. Mix well. Place in 9x5 baking pan. Spread ketchup on top.
4Place baking pan in oven. Place a pan of hot water on the oven rack below the meatloaf pan to keep the top from cracking. Bake for 1 1/2 hours or until internal temperature reaches 160 F. Remove from oven and allow to cook for 10 minutes. Slice, garnish with goat feta, and serve hot.
Paleo, gluten-free, grain-free Makes one 9x5 inch pan Meatloaf can also be served cold in a sandwich or wrap.
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