Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 carrot (finely chopped)
  • 1 celery (finely chopped)
  • 1/2 cup yellow onion (diced)
  • 3 garlic cloves (minced)
  • 2 tbsp coconut aminos (divided)
  • 2 lb. ground beef
  • 2 eggs (whisked)
  • 1/4 cup fresh parsley (chopped)
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1 cup almond flour
  • 1/3 cup ketchup
  • 1 tbsp coconut aminos

Instruction

  • Heat oil in a large skillet over medium heat, then add the carrot and sauté for 3 minutes. Add the celery, onion and garlic and continue cooking for 3-4 minutes until soft. Last, add 1 tbsp coconut aminos and sauté for 30 seconds; transfer the mixture to a bowl and allow it to cool for 10-15 minutes.
  • Next, preheat the oven to 350° and grease a bread pan (9x5 or 8x4) with nonstick spray; set aside.
  • Add the ground beef, eggs, parsley, tomato paste, salt, almond flour, and remaining coconut aminos to a large bowl. Once the veggies have cooled, add them to the bowl as well. Use a fork or your hands to GENTLY stir everything together, being careful not to over-mix. Transfer mixture to your bread pan.
  • In a small bowl, whisk the glaze ingredients together, then brush HALF of it over the meatloaf. Bake the meatloaf for 1 hour, or until it reaches an internal temperature of 160°. Leave it in the pan for 15 minutes, then carefully invert it onto a serving platter. Brush the remaining glaze on top.
  • Wait 10 minutes before slicing (note: the meatloaf is going to be a little more fragile than most since it's gluten free, so it may fall apart a bit when slicing -- that's ok!). Slice and enjoy!