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Are you looking for a gluten free low carb meatloaf? Look no further…
I recently cooked this for a potluck and it was the hit of the party. Everyone commented on how moist and flavorful it was. Everyone was asking me where I learned to cook so well. Well I have no idea about the answer to that….I think it is just that I love to eat, so after lots of practice I get things right sometime. Little did they know this dish is full of vitamin and minerals. It is also perfect for low Carb, Paleo and gluten free diets.
Gluten Free Low Carb Rainbow Meat Loaf
Ingredients:
1 shredded zucchini
1 Shredded yellow squash
1 shredded carrot
3 cloves garlic minced
1 organic red onion diced
2 organic pastured eggs beaten
1 tbsp coconut flour
1/2 tsp Real Salt
to taste
Pepper to taste
1 tbsp Rich Creamy Organic White Mustard
1 tbsp fresh Parsley
1 tbsp fresh Thyme
1 lb ground grass fed beef 16% fat
For Glaze:
2 Tbsp gluten free organic Worcestershire sauce
3 tbsp organic tomato paste
1 dropper of Stevia (optional )
1 tsp garlic powder
1/2 tsp Real Salt
and Pepper
1 tbsp Grassfed Organic Ghee
2-3 tbsp water
Then heat together in a saucepan for 3 min until dissolved. You will put this over the meatloaf after it is almost cooked.
Directions:
Combine the all the meatloaf ingredients in a large bowl.
Mix thoroughly with hands and form into a loaf.
Put on a baking dish and cook on 325 for 30 min.
Then Remove from the oven and put the glaze over the top, spread evenly.
Put back in the oven and cook for 10 more minutes.
Serve with mashed cauliflower or celery root puree.
(Always use organic ingredients when possible)
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