I guess this is my version of meatloaf. I was looking for something simple to do with 3 lbs of meat, to ensure tastiness and leftovers! Some people think you need breadcrumbs for meatloaf, but really, that’s just filler to take away from the main star – meat! It’s totally unnecessary to add flour or breadcrumbs. You CAN add nutritionally dense ingredients like veggies, eggs, or coconut milk – which is what I did. Anyway, this gluten-free, grain free, hunk of meat, is a relatively easy preparation, and full of flavor and nutritional punch.
- 3 lbs ground beef 75% lean
- 6 eggs
- 1/4 cup coconut milk
- 2-3 cups sliced mushrooms (Trader Joe’s has a great frozen mushroom medley, I used 1/2 bag)
- 2-3 TBsp rosemary
- 1 tsp allspice
- 2 TBsp black pepper
- Sea salt
- 4-5 TBsp strained tomato
- 2-3 TBsp coconut aminos
In a large bowl, mix together everything but the strained tomato and coconut aminos. Kneed like dough, mix with your fingers, and make sure everything is well combined.
Line a 9×17 pan with parchment paper and press the meat evenly in the pan.
Bake in the oven, preheated to 375, for 45 minutes.
Remove from the oven, sprinkle the coconut aminos over the meatloaf, and spoon and spread a thin layer of strained tomato over as well.
Return to the oven for another 15-20 minutes.
Cut into squares and serve.