NUTRITION

SERVINGS

INGREDIENTS

32 oz 93% lean ground beef

2 large Eggs

0.5 cup All-purpose flour

1 cup Yellow onion

6 cloves Garlic

0.25 cup Fresh parsley

1 tsp Dried thyme

1 tsp Dried rosemary

0.25 cup Tomato paste

2 tbsp Dijon mustard

2 tbsp Coconut aminos

1 tsp Sea salt

0.5 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and line a 9x5-inch loaf pan with parchment paper for easy removal.

• 2

  Finely dice the yellow onion and mince the garlic cloves until they are very fine to ensure they blend seamlessly into the meat mixture.

• 3

  In a large mixing bowl, combine the lean ground beef, eggs, all-purpose flour, diced onion, minced garlic, fresh parsley, dried thyme, dried rosemary, sea salt, and black pepper.

• 4

  Gently mix the ingredients by hand until just combined, ensuring the herbs and aromatics are evenly distributed without overworking the meat to maintain a tender texture.

• 5

  Press the mixture into the prepared loaf pan, smoothing the top with a spatula to create an even surface for the glaze.

• 6

  In a small bowl, whisk together the tomato paste, Dijon mustard, and coconut aminos to create a clean, savory glaze.

• 7

  Spread the glaze evenly over the top of the meatloaf using the back of a spoon or a pastry brush for full coverage.

• 8

  Bake for 50 to 55 minutes, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer.

• 9

  Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing to allow the juices to redistribute for a moist result.