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:
- Preheat your oven to 350°F.
- In a large bowl, mix the ground beef, bacon, zucchini, and onion.
- Put in the tomato paste, eggs, mustard, paprika, salt, and pepper and mix well.
- Add the almond flour and mix again, making sure there are no clusters.
- 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.
- Take the loaf out of the oven, remove the foil, and put the loaf back into the oven.
- Increase the heat to broil and cook for 10 minutes, or until the top is browned.
- Take the pan out of the oven and let the meatloaf to cool in the pan for 5 minutes.
- Remove the meatloaf using a knife.
- Slice into 7 equal slices and serve.
Nutritional Info
| |
Fats
|
36.9g
|
Carbs
|
4.8g
|
Fiber
|
3.2g
|
Protein
|
32g
|
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