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Egg & Grain Free Healthy MeatloafEgg & Grain Free Healthy Meatloaf I love meatloaf. Always have. Meatloaf doesn’t have to be anything special, just has to have lots of flavor. Following in my mom’s footsteps, I make mine packed with lots of veggies but I omit Eggs & Grains. Yes, you can have a super moist, wonderful meatloaf without the extras!! (which is great if A. your out of eggs or B. for whatever reason you don’t eat eggs – I’m healing my autoimmune conditions) My technique is really simple, straightforward and my meatloaf comes together with very little effort…. Egg & Grain Free Healthy MeatloafEgg & Grain Free Healthy Meatloaf Use your food processor to finely chop up your veggies….. my secret ingredient is lots of mushrooms!! They replace the grain you’d typically add in as a tender, binding ingredient. You can use any mushroom or combination you prefer. Today I used Maitake (aka sheephead, hen of the woods). IMG_1373IMG_1373 Give’em a sautee in healthy fat and stir in a little organic tomato paste – make sure it’s in a jar not a can to avoid BPAs… mix with beef & pork..IMG_1374IMG_1374 Form meatloaf into a loaf pan, lined with unbleached parchment paper if your pan is aluminum or teflon coated, top with more organic tomato paste & bake!

Egg & Grain Free Meatloaf

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Cook Time: 1 hour 30 minutesTotal Time: 1 hour 30 minutes


  • 1 pound Ground Beef, grass fed
  • 1 1/2 pounds ground Pork
  • 1 large carrot peeled
  • 1 large Onion peeled & coarsely chopped
  • 2 cloves Garlic peeled
  • 2 cups white button mushrooms cleaned
  • 1/4 cup fresh parsely, chopped
  • 2 tablespoons Coconut Oil (unrefined) or ghee/butter
  • 1/4 cup Blanched Almond Flour
  • Sea Salt to taste
  • 6 ounces Tomato Paste


  • Preheat oven to 350 degrees F
  • Combine carrots, onion, garlic, mushrooms & parsley in your food processor and chop finely.
  • Heat coconut oil over medium heat in a large skillet, sautee vegetable mixture until well cooked, season liberally to taste with S&P and mix in 3T of tomato paste, allow to cool
  • In a large bowl, combine beef, pork, cooled veggie mixture and almond flour, mix well
  • Form your meatloaf in a loaf pan, top with remaining tomato paste
  • Bake for 90 minutes at 350 degrees
  • Allow cooked meatloaf to rest at least 30 minutes prior to slicing.

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