ZUCCHINI MEATLOAF - Ketogenic Recipe

ZUCCHINI MEATLOAF

Yield: 7 Servings
Requirements:
  • 1 pound 80-percent lean ground beef
  • ½ pound bacon, chopped
  • 1 zucchini, finely chopped
  • 1 onion, finely chopped
  • 3 tablespoons tomato paste
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1¼ cups almond flour
  • Cooking spray for loaf pan
Directions:
  1. Preheat your oven to 350°F.
  2. In a large bowl, mix the ground beef, bacon, zucchini, and onion.
  3. Put in the tomato paste, eggs, mustard, paprika, salt, and pepper and mix well.
  4. Add the almond flour and mix again, making sure there are no clusters.
  5. Pour the beef mixture to a loaf pan coated with cooking spray. Cover with aluminum foil and put in the preheated oven and cook for 1 hour.
  6. Take the loaf out of the oven, remove the foil, and put the loaf back into the oven.
  7. Increase the heat to broil and cook for 10 minutes, or until the top is browned.
  8. Take the pan out of the oven and let the meatloaf to cool in the pan for 5 minutes.
  9. Remove the meatloaf using a knife.
  10. Slice into 7 equal slices and serve.

  11. Nutritional Info
    Fats
    36.9g
    Carbs
    4.8g
    Fiber
    3.2g
    Protein
    32g

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