Perfect for the whole family, meal prep or even freezer meals!
Ingredients for 3-4:
– 1 lb grass fed ground beef
– 1 large organic carrot, shredded
– 1 zucchini, shredded
– 1 pasture raised egg
– 1/4 cup milk (grass fed, or raw) or almond milk
– 1/4 onion, finely diced
– 1/2 organic bell pepper, or 3-4 mini sweet peppers, finely diced
– 3-4 garlic cloves, finely minced
– 1/2 cup panko bread crumbs (can use Ian’s gluten free if needed)
– 1 tbsp bbq sauce, I like primal kitchen brand
– 2 tbsp ketchup, primal kitchen
– 1 tsp thyme
– 2 tsp Italian seasoning
– 1 tsp salt, I love redmonds mineral salt
– 1 tsp pepper
– 1 tsp date syrup
Directions:
1. Preheat oven to 350. Line baking sheet with parchment paper.
2. In large bowl mix – meat, carrot, zucchini, egg, panko, seasoning, milk, onion, garlic, peppers, and half tbsp of the bbq sauce. Mix well with hands. Form into 6 small little loaves. I placed them on the cookie sheet and then formed them up a little more.
3. Bake for 15 mins. While baking, mix remaining bbq sauce, ketchup and date syrup.
4. Brush the sauce on the meatloaves and then pop back in the oven for 5 more mins.
Enjoy with my parsnip & potato mash, and my Caesar brussels – coming to my page this week!
Freezer meal option:
Freeze it raw in the mini loaf formation, with plastic wrap, and then in an airtight container. Can use parchment paper in between layers if stacking. To thaw – put container in fridge overnight and then bake as directed and add sauce as directed!
Substitute Ground Turkey:
Will require longer cooking time. Bake for 30 mins, top with sauce, bake another 10. Can also use muffin tins as well for slightly lower cook time. Use a meat thermometer – you will want the internal temp to reach 165 degrees.
