I've really missed blogging for the past couple months! I recently started a new job, moved to a new city, and am living a new schedule. So I had to take some time away. Sudden life transitions call for frozen dinners and restaurant outings. But as I'm getting settled in, the recipes will start flowing again.
Before I hand over the comfort-food recipe as shown above, enjoy this photographic recap of my last 2 months. I put it together just for you.
My favorite part of the week: Piloxing! If you live in DFW, come try my class on Wednesday evenings :) You'll hate me but you'll love me.
My favorite salad bar: Whole Foods. Just look at it.
I keep it classy. Sipping tea by the lake with Jane Austen on a sunny Saturday with new friends.
Okay, back to meatloaf. Meet my mom - the meatloaf master.
This is the kind of meal that will warm your soul. I served it with sauteed brussels and a brown rice pilaf. Mashed cauliflower would be great too! The paleo version leaves out the ketchup and breadcrumbs. Keep it natural!
Prep time: 35 mins
Cook time: 1 hour
Total time: 1 hour 35 mins
- 1 1/2 pounds ground chuck
- 1 lb ground pork
- 2 tbsp minced garlic
- 1 medium onion
- 2 eggs, beaten
- 1 cup almond flour
- 2 cups tomato sauce
- 2 tsp dried basil
- 2 tsp dried parsley
- 2 tsp dried thyme
- salt & pepper
- olive oil
- Preheat oven to 350 degrees.
- In a large bowl, mix together the meat, eggs, spices, 1 cup tomato sauce, and almond flour. Careful not to over mix.
- Chop onion and saute in olive oil for 8 minutes. Add minced garlic and cook for another 2 minutes. Let it cool for a minute and add to the large bowl of ingredients.
- Mold into a loaf shape on a cookie sheet. You may want to line the sheet with foil for easy cleanup.
- On the stove, mix 1 cup tomato sauce, 1 tsp basil, 1 tsp thyme, 1 tsp parsley, sat & pepper to taste. Bring it to a boil and turn off. Drizzle over the top of the meatloaf.
- Bake in the over for 45 minutes. Turn it up to 450 degrees and cook for another 15 minutes.