paleo meatloaf + pom salad

Tonight I made Civilized Caveman's paleo meatloaf with a few additions of my own. It was delicious, and we have tons of leftovers for lunch tomorrow--and probably dinner as well!

My salad was simple: organic greens from the farmer's market, unsweetened organic dried cranberries, and  fresh pomegranate seeds. I normally add raw walnuts or pecans, but was out of them. For the dressing, I just drizzled a little organic olive oil and pomegranate balsamic vinegar.

bon appetit!

Servings: 8
Prep Time: 15 Minutes
Cook Time: 50 Minutes

Ingredients:

• 2 Cups Almond Flour (I actually only used 1 cup and am glad I did)
• 1 Lb Grass Fed Ground Beef (next time I'll be using bison)
• 1/3 Cup Coconut Milk
• 2 Cloves of garlic, minced
• 2 Carrots, minced
• 1/2 Onion, minced
• 1 Zucchini, minced
• 1 Egg
• 3-4 Tbsp Italian Seasoning
• Salt and Pepper to taste

*I minced and added: 2 large shallots, 1 serrano chili, and a small pack of mushrooms

Process:

1. Preheat your oven to 350 Degrees F
2. Combine your almond flour and coconut milk in a bowl and mix well
3. Heat a saute pan on medium heat and saute your onions, carrots, and zucchini stirring often until cooked.
4. With about a minute left of sauteing add in your garlic
5. Take your sauteed vegetables and combine them in the bowl with the almond flour and coconut milk
6. Add in your grass fed ground beef, egg, italian seasoning, and salt and pepper and using your hands mix well
7. Place your loaf in a greased loaf pan
8. Bake in the oven for 50 minutes
9. Enjoy

***You can serve this with some Beasty BBQ Sauce as a layer instead of ketchup or have for breakfast topped with some fried eggs***