Here’s a New Year’s resolution we can all get behind—modernize a classic meatloaf recipe. We’ve done the work for you in this Whole30-approved recipe that mixes ground beef with a medley of mushrooms, onion, fresh parsley, and spicy chili flakes. Serve a slice alongside mashed cauliflower for the ultimate comfort food.
3 tablespoons Whole30 Compliant Garlic Ghee
1 medium onion, grated
1 cup mushrooms, coarsely chopped
2 ½ teaspoons sea salt, divided
2 pounds grass fed ground beef
⅓ cup almond flour
½ cup Whole30-Compliant Ketchup, divided
¼ cup parsley, chopped, plus more for garnish
1 teaspoon ground black pepper
½ teaspoon crushed red pepper flakes
Preheat oven to 375°F. Melt ghee in a large skillet over medium heat. Add onions and sauté for 5 minutes. Add mushrooms and 1 teaspoon salt, and cook for 5 to 7 minutes more, or until onions are soft and mushrooms have browned; let cool.
Add ground beef, eggs, almond flour, ¼ cup ketchup, parsley, black pepper, red pepper flakes, 1 ½ teaspoons salt, and cooled vegetables. Gently mix with your hands until incorporated; don’t overmix. Place the mixture into a 9 x 5-inch loaf pan and bake for 45 minutes. Remove and baste with remaining ¼ cup ketchup. Return to oven for another 15 to 20 minutes, or until center reaches 160°F. Let rest 10 minutes before slicing, and sprinkle with additional parsley before serving.
Recipe by: Angela Gaines
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