Ingredients

The following ingredients have 8 Servings
  • 1 tbsp ghee (or your favorite cooking oil)
  • 1/2 medium onion (diced)
  • 1 green bell pepper (diced)
  • 4 oz mushrooms (finely chopped)
  • 2 lb ground beef (80/20 or 85/15)
  • 2 eggs
  • 2 tbsp sugar-free ketchup
  • 2 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 cup raw cashews (soaked for at least 3 hours then drained)
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp nutritional yeast
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper

Instruction

  • Preheat oven to 375 degrees F, and line a 9x5 loaf pan with parchment paper.
  • Heat ghee in a skillet over medium high heat. Add onion, green bell pepper, and mushrooms, and sauté for 5 minutes until the onions are translucent and the mushrooms are cooked down. Cool for 5 minutes.
  • In a large mixing bowl, combine ground beef, sautéed veggies, eggs, ketchup, coconut aminos, garlic powder, salt, and pepper. Mix until just combined.
  • Add the mixture to the loaf pan and smooth out the top. Bake for 40 minutes.
  • While the meatloaf is baking, combine all ingredients for the "cheese" sauce into a blender and blend until smooth and creamy.
  • Remove the meatloaf from the oven, and carefully tilt the pan over the sink to pour out the juice that has cooked out of the meat. Add 2 tbsp of the blended sauce to the top of the meatloaf and spread evenly.
  • Bake for another 10-15 minutes.
  • Rest for 10 minutes. Pour the rest of the "cheese" sauce on top of the meatloaf before slicing, OR slice then serve with the remaining sauce on the side.