- Meatloaf:
- 1 small yellow onion, roughly chopped
- 4 cloves garlic
- 1/2 cup flat-leaf parsley leaves
- 2/3 cup almond meal
- 2 eggs, beaten
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 1/2 pounds lean ground beef
- 1 pound ground pork
- 3 hard-boiled eggs, or more to taste
- Topping:
- 2 tablespoons tomato paste
- 2 teaspoons ghee (clarified butter)
- Preheat oven to 350 degrees F (175 degrees C).
- Place the onion and garlic in a food processor; pulse until onion is finely chopped but not watery. Transfer to a large bowl. Puree parsley in the food processor; add to the bowl. Mix in almond meal, beaten eggs, 2 tablespoons tomato paste, Worcestershire sauce, salt, paprika, black pepper, and oregano. Add ground beef and pork; mix gently by hand until just combined.
- Place half of the ground meat mixture in a loaf pan. Press down until well-packed. Make a shallow well in the center; fill with hard-boiled eggs. Pat the remaining ground meat mixture down on top, squeezing out any air pockets.
- Stir 2 tablespoons tomato paste and ghee together in a small bowl. Spread an even layer of the topping over the meatloaf. Place the loaf pan on a baking sheet.
- Bake on the center rack of the preheated oven until no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Cool meatloaf until slightly shrunk and pulled away from the sides, at least 15 minutes. Transfer to a cutting board using 2 sturdy spatulas. Slice and serve.
08/02/2019
recipepes.com
paleo meatloaf with egg in the middle, recipe
PT15M
PT1H
5
455 calories
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