| Ingredients:
1 large onion, finely chopped 2 celery ribs, finely chopped 1 large carrot, finely chopped 3 teaspoons coconut oil or olive oil (divided) 3/4 cup Almond meal 1/2 cup chopped parsley 1 large egg or flax egg |
2 tablespoons Tomato paste (or pureed roasted peppers) 1 tablespoon GF Worcestershire sauce (or 1/8 tsp ground clove) 2 teaspoons salt (divided) 1/4 teaspoon freshly ground pepper 2 pounds minced meat (may use any, such as pork, beef, buffalo, lamb or turkey) |
Preheat oven to 190 degrees Celsius. Lightly oil 9 x 5 inch loaf pan.
Sauté onion, celery and carrots in 2 teaspoons oil in a large skillet over moderate heat until softened. Transfer vegetables to a large bowl and stir in remaining ingredients plus 1 tsp of salt and pepper. Gently mix in mince (do not over mix or meat loaf will be tough).
Transfer meat mixture into a silicone loaf pan.
Bake in preheated oven for 1 hour 10 minutes, or until a thermometer inserted 2 inches into the center registers 70 degrees C.
Transfer meat loaf to a platter and let stand 10 minutes before slicing.
Serves 4-6
Sueson Vess
Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.
