A great healthy twist on the American classic, this Meatloaf is glazed with a tangy Barbecue Sauce! Juicy and flavor-packed, it’s is made almond flour for a perfect gluten-free, paleo and keto dinner!
Ingredients
1lb93% Lean Ground Beef, 454g
½mediumOnion, Chopped , 55g
½Green Bell Pepper, 55g
¼cup + 2 TbspAlmond Flour, 30g, see notes for sub
2½TbspTomato Paste, Not crushed tomatoes
1Egg
1TbspDijon Mustard
1½tspMinced Garlic, 1-2 cloves
¾tspItalian Seasoning
½tspSalt
¼tspBlack Pepper
3 + 1TbspBarbecue Sauce, Unsweetened
Instructions
Preheat oven to 375°F and lightly grease a baking sheet.
In a large bowl combine ground beef, chopped onion and bell pepper, almond flour, tomato paste, egg, mustard and garlic. Season with Italian seasoning, salt and pepper, and mix well until uniform.
Use clean hands, and be sure to not over-mix or the meat will toughen!
Transfer mixture to a baking sheet and shape, or use a 9 x 5” loaf pan.
Bake for 25 minutes, spread 3 Tbsp barbecue sauce on top, and bake another 30-35 minutes.
Glaze with remaining 1 Tbsp barbecue sauce, let cool about 10 minutes, and enjoy!
To replace almond flour use breadcrumbs or oat flour. Note that the recipe will not be Paleo-friendly anymore.
Use a unsweetened barbecue sauce to keep this healthy.
Make Ahead:
Raw: Line sheet (or loaf pan) with plastic wrap, transfer on meat mixture, shape, and place in freezer. When frozen, transfer to freezer-safe zipper bag. Thaw for 24 hours in the refrigerator, then bake as directed.
Storage:
Fridge: 4 days in an airtight glass container.
Freezer: Cut into slices, wrap each in aluminum foil or plastic wrap and place in a freezer-safe bag and freeze. Thaw and reheat in microwave to serve.
Product Recommendations:
Primal Kitchen Classic BBQ Sauce, Organic and Unsweetened