This is a recipe that I frequently make. It is one of those, "I need to go to the grocery store and only have a few ingredients in the fridge" type of meals. It isn't necessarily the prettiest dish, but what it lacks in beauty it holds in taste. One of the best things about having your own blog is that all your recipes are online. This means you can pull them up on your phone in a snap. The other day I tried to pull up my meatloaf and couldn't find it. Wellll, apparently I have been holding back this little treasure from you all. The suspense is over, I will share with you in 3. . 2. . 1. . .
Fresh Meatloaf
1 lb ground beef
1 egg
4 tbsp almond flour
1 onion finely cut
1 tbsp oregano
1 tbsp parsley
1 cup coconut milk
1 red pepper chopped
Preheat oven to 400 degrees. Add ingredients together and place into a loaf pan. Cook for 1 hour. Remove and let stand for 10 min before serving.
My mom used to make meatloaf and top it with ketchup. I always loved the way it would caramelize in the oven as it cooked. I didn't have any of my Paleo ketchup on hand, but I often will add this before I bake it. It is pretty yummy! Enjoy!
The thing I love about this recipe is its versatility. You can enjoy these meatballs alone with some marinara dipping sauce, or combine it with spaghetti squash for a Paleo take on the traditional spaghetti. In addition to this being so veritable, it is quickly and easy! I used 2 lbs meat so that I would have leftovers for lunch. I would say the 2 lbs would serve about 4 people, if you were just eating the meatballs alone, as we did.
Fresh Italian Meatballs
2 lbs ground beef
2 tsp onion powder
2 tsp chili powder
2 tsp dried parsley
2 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 egg
Pre heat oven to 350 degrees. Mix all ingredients in a large bowl. Scoop and roll 1 inch balls and place on cookie sheet (use a cookie sheet that has a lip to it as the meat creates a bit of juice). Bake for 20 min, turning the meatballs once during baking. Remove from oven, add a side of marinara sauce and enjoy!
