Easy make-ahead meal, freezable, very tasty. Dairy Free and Gluten Free
Preheat oven to 350F
Line 9 x 13 cake pan with parchment paper. I have recently discovered how much parchment paper helps with avoiding scrubbing baking dishes!
2 hours prep and bake time, 8 meals in the freezer
Hint: Prepare in the order given, it gets messy at the end and you don’t want to cross-contaminate workspaces,
The equivalent of 1/2 cup crushed pork rinds (I did them in my blender)
2 tbsp coconut flour – almond flour will not soak up moisture and is not a good binder.
2.5 lbs lean ground beef
1/4 cup dehydrated onion chopped or one small onion diced small
2 stalks celery diced fine
1 carrot diced small
1 large can diced tomatoes (drained)
1 tbsp minced garlic
1tbsp Lea and Perrins
1tbsp coconut animnos or soy sauce
Spices to taste (( used a veg blend like Mrs Dash but it has salt), black pepper
Dump vegetables, eggs, and spices in a blender and give it a quick whirl, just to blend the eggs in.
Place ground beef in a large mixing bowl, break it up a bit and mix in the pork rinds/coconut flour. The best way to do this is with your hands,
Add veggie mixture sauce (about 3/4 of the sauce) Mix lightly with your hands, Don’t overwork the meat.
Dump into a parchment paper lined baking dish, form into a loaf.
Mix 2 -3 tbsp of sugar-free Ketchup into the remaining sauce, and brush onto the meatloaf
Back at 350F for about 45 -50 minutes. Check temperature, it should be about 160F.
Let rest for about 10 minutes before portioning. I ended up scooping up the meatloaf rather than slice it.
I bought freezer-safe reuseable ‘tv dinner’ style storage containers from Amazon and added vegetables to each container along with the meatloaf, sprinkling a bit of salt and pepper on the veggies as well as a small pat of butter.
I used cauliflower rice, green/yellow beans and/or Brussel sprouts as side veggies, adding a pinch of salt and pepper, and a small pat of butter on top of the veggies.
These will freeze well.