Anti Inflammatory Paleo Meatloaf with Mushroom Gravy

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

4.9

(3)

Anti Inflammatory Paleo Meatloaf with Mushroom Gravy

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Ingredients

6 servings

For the meatloaf

2 lbs ground beef (80/20)
½ cup almond flour
2 large eggs, lightly beaten
¼ cup beef bone broth
2 tbsp coconut aminos
1 tbsp tomato paste
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper

For the glaze

2 tbsp tomato paste
1 tbsp coconut aminos
1 tsp apple cider vinegar

For the mushroom gravy

2 tbsp avocado oil
12 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
1 tsp fresh thyme leaves
2 cups beef bone broth
2 tbsp coconut aminos
2 tbsp arrowroot starch
2 tbsp cold water
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with avocado oil or line it with parchment paper.
2
In a large mixing bowl, combine the ground beef, almond flour, beaten eggs, 1/4 cup beef bone broth, 2 tbsp coconut aminos, 1 tbsp tomato paste, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks remain; overmixing will tighten the texture.

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