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Last updated on April 23rd, 2018 at 05:57 am
You know what I haven’t eaten in ages? Meatloaf! I’ve been craving it so badly these past few weeks so I just had to make one! My favourite meatloaf recipes have always been covered in a sort of tomato sauce or ketchup, but we all know those are usually full of sugar so I decided to make one that was low-carb! This Keto Paleo Meatloaf is gluten-free and dairy-free, but comes out extremely juicy and full of flavour! You must try it and serve it to your family!
I think this meatloaf makes six generous portions that are quite filling, but would be best with a side salad or soup!
I was super happy with the end results as the tomato sauce over the meatloaf sinked in the meat and gave it so much juiciness and flavour! This was honestly so good that I might actually make one more this weekend!
I baked this meatloaf in a normal loaf pan, but I’m sure you could make it in some glass ovenware or a tupperware one. Hey, you could even make mini meatloaves in a muffin pan! I decided to add some mushrooms in it with some different spices and that’s about it! It’s actually a quite simple meatloaf to make as you only need to mix all of the meat and spices together in a bowl, stuff it in a loaf pan and bake it!
Keto Paleo Meatloaf
- 1 cup diced tomato can
- 1/2 tsp Himalayan salt
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp parsley
- Preheat the oven to 180C/350F.
- Mince the garlic and onion. Thinly slice the mushrooms. Combine all of the meatloaf ingredients in a large bowl and knead with your hands until combined.
- Stuff the meatloaf mixture in a 9 x 5" loaf pan.
- In a small pot, combine the tomato sauce ingredients and simmer for a couple of minutes just to combine the spices. Pour over the loaf pan making sure nothing spills out. Place in the oven and bake for 50 minutes. Take it out of the oven and let rest 10 minutes. Serve and enjoy!!
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