Paleo Meatloaf With Egg In The Middle Food

THE BEST LOW CARB KETO MEATLOAF RECIPE (EASY)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• In a large bowl, combine all ingredients except meat and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
• Transfer the mixture into a baking dish and form into a loaf shape. Bake for 30 minutes.
• Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
• Rest for 10 minutes before slicing. Cut carefully using a serrated bread knife (not a chef's knife).

EGG-STUFFED MEATLOAF

Steps:

• Preheat your oven to 350° F. Line a sheet pan with foil (for easy cleanup) and grease the foil.
• In a medium bowl, whisk together the egg, salt, pepper, garlic powder, onion powder, and smoked paprika.
• Add the ground beef, almond flour, and parmesan. Gently mix, just until uniform.
• Divide the beef mixture into two halves. Form one half into a roughly 8-by-4-inch rectangle (you can use a clingwrap-lined loaf pan as your mold, as shown in the video below) and place the rectangle on the prepared baking sheet. Place the hard-boiled eggs, evenly spaced, on top.
• Place the second half of the beef mixture on top of the eggs. Press it so that it adheres to the bottom layer. With your fingers, pinch the edges of the two rectangles together, to create one meatloaf. Pinch well, to prevent the meatloaf from bursting at the seams as it bakes. You can transfer pinches of ground beef to sparse areas where eggs are peeking or where it's difficult to pinch the edges together.
• Brush the meatloaf with ketchup.
• Bake until the center of the loaf registers 160° F, 50-60 minutes.
• Rest the meatloaf for 15 minutes before slicing and serving.

PALEO MEATLOAF WITH EGG IN THE MIDDLE

Steps:

• 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.

PALEO MEATLOAF

Steps:

• Heat a saucepan on medium heat and cook the onion and garlic in coconut oil for 3-4 minutes, stirring regularly, until the onions are soft and lightly golden. Remove the onion and garlic from the pan and place into a mixing bowl along with the olives, eggplant and sun-dried tomatoes.
• Return the saucepan to the heat and add the spinach, stir until the spinach begins to wilt then add to the mixing bowl and combine with the other ingredients.
• In a separate mixing bowl, combine the mince meat, almond meal, egg, thyme, marjoram, cumin and paprika and combine well.
• Place a sheet of baking paper onto the kitchen bench and place the mince meat mixture into the centre. Use a rolling pin to roll the mince mixture out to a 1.5cm thickness, keeping the shape of a rectangle.
• Place the onion and spinach mixture evenly on-top of the rolled out mince, then use the baking paper on the bottom of the mince to assist in rolling the mince up until both edges meet. Use your fingers to firmly combine the end of the Paleo meatloaf roll to avoid separation.
• Place the Paleo meatloaf onto a baking tray lined with baking paper, then place into the oven for 50-60 minutes or until the PALEO MEATLOAF has cooked through.
• Cool for at least 10 minutes before cutting the meatloaf into slices and serving.
• I hope you enjoyed my recipe, for more recipes click here!!

PALEO MEATLOAF WITH EGG IN THE MIDDLE

Steps:

• 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.