Sometimes you just crave comfort food. Meatloaf was always one of my favorite meals growing up. I tweaked traditional meatloaf to make it low carb and loaded with vegetables. The great thing about this recipe is you can use whatever type of ground meat you prefer. I used ground turkey because it is what I had on hand and it is fowl. Though, I love this recipe make with grass fed ground beef. It packs a huge flavor punch and you will find yourself making it over and over again! It is as pretty as it is delicious. The colorful veggies running throughout the meatloaf make it look like a confetti cake.
What you will need: Serves 6-8
1 bell pepper
2 ribs celery
1/4 red onion
1 tablespoon + 1 teaspoon Worcestershire sauce
1 teaspoon ground pepper
2 tablespoons coconut flour
2 tablespoons almond flour
1 cup tomato puree
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 teaspoon dried Italian seasoning
Preheat your oven to 350 degrees. Roughly chop all of your vegetables (onion, carrot, celery, bell pepper) and add them to your food processor. If you like a bit of heat, leave the seeds of your jalapeno in your veggie puree. If you do not, scrape them out. Saute all of your vegetables over medium heat in a large skillet for 5-10 minutes until all of the juices have evaporated. Add 1 tablespoon Worcestershire sauce to your warm veggies. Set them aside to cool.
Once cooled, add your vegetables, flours, eggs, and optional ingredients to your meat and mix well. Form your meat mixture into a loaf in a large baking dish. Stir together tomato puree, Dijon mustard, and 1 teaspoon Worcestershire sauce and pour over meatloaf. Bake for 45-1 hour depending on the meat you used. Check your final product with a meat thermometer to be sure to is fully cooked depending on your ground meat choice. Share with those who you have been happy to meat. Enjoy!