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Paleo Meatloaf With Ketchup Glaze
Meatloaf prepared Paleo-style! Ground turkey and beef make a juicy blend, mixed with vegetables, parsley and chives. Then topped with a caramelized ketchup glaze.
Prep Time: 00:10
Cook Time: 01:00
1 1/2 lbs of ground turkey (or 1/2 lb lean, ground beef and 1/2 lb ground turkey)
3/4 c almond milk
2 t coconut flour*
2 t fresh parsley, chopped
1 tsp salt
2 eggs (or flax eggs)
2 t chives, diced (or 1/4 c onion, finely chopped)*
1 tsp italian seasoning
1/3 c ketchup*
1 t brown sugar (or preferred sugar)*
1 tsp dry mustard
1/2 tsp molasses
1 tsp apple cider vinegar
1Preheat the oven to 350º. Chop carrots, celery and parsley, and set aside.
2Make glaze: Mix together the ingredients for the glaze in a small bowl and set aside.
3Meat mixture: Combine the eggs, milk. Then stir in the coconut flour, chives (or onions), seasoning and parsley. Add the meat and mix.
4Put the meat mixture into a 9" or 10" loaf pan and bake for 50 minutes (increase baking time if doubling recipe).
5After the meat cooks for 50 min, drain fat and spread ketchup mixture on top. Return to oven for 10 more minutes. When done, let it rest 5-10 minutes before slicing.
*For low-FODMAP diet: use gluten-free bread crumbs or flour (I haven't tested another flour, so not sure which one would work best). Use chives, not onion, and sub celery with another vegetable. Use a garlic- and onion-free ketchup (FODY brand).
*For strict Paleo, sub brown sugar with coconut sugar. I use brown sugar because it caramelizes nicely!
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