2 lbs Grass Fed Ground Beef

2 large eggs

1/2 white onion

1/2 cup almond flour

1 tbsp mustard powder, 1 tbsp marjoram

1 tbsp paprika, 1 tbsp granulated garlic

1 tbsp chopped fresh basil

4 garlic cloves chopped/minced

Salt & Pepper to taste

4-6oz Organic tomato paste

 

Preparation

Pre-heat oven to 375 degrees while doing prep work, by time done, oven should be ready.

In a large bowl big enough to mix everything, put in your grass fed ground beef. If you don’t have grass fed, or are on a tight budget, any ground beef will do.

In a food processor I made it easier on myself by combining the 1/2 onion, garlic cloves, & fresh basil and processed it up very fine. I don’t like big onion pieces in my meatloaf so I dice it up real fine in the food processor.

When that’s done, dump the onion/garlic/basil into the large bowl with the meat.

Add 2 eggs. I use the brown Omega 3 kind but any 2 eggs will do. I also put my eggs in a bowl and fork beat them just like making scrambled eggs, this incorporates the white and yolks nicely.

Pour eggs into bowl.

Add your dry spices. 1/2 tbsp each of mustard powder, marjoram, granulated garlic & paprika. Yes I use both dry garlic & garlic cloves. You can never have too much garlic I always say.

Add your 1/2 cup of almond flour. This is your binder in place of the old school bread crumbs that us primal/paleo folks no longer eat.

Wash your hands, and then just dig right in, this way works best to incorporate all the ingredients. Sprinkle salt and pepper all over the big ball of meat, work it in, sprinkle a bit more, work that in also.

Now take your big ball of meat and place it in a glass 9 x 13 baking dish, or other glass cooking dish large enough to hold the finished meat. Shape into a loaf leaving about 2 inches of space on all 4 sides. Also, you may or may not wish to line your dish with aluminum foil just for clean up purposes, your choice.

Now you have a good looking meatloaf and it’s time to make it cake and add the frosting. Take the organic tomato paste and spread it all over the top of the loaf.

When you’re done it should be completely covered like red frosting.

Oven should be ready now, so into the oven your meat cake goes…60 minutes it should be ready, this can depend though on your altitude for cooking times.

After 60 minutes at 375 I took it out and let it rest for 10 minutes. The tomato paste makes a soft, tasty crust as you can see by he pic. Slice it up, and serve with your favorite vegetable.