NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Ground beef (93% lean)

1 large Egg

1 tbsp Almond flour

0.75 medium Yukon Gold potato

0.25 tsp Extra virgin olive oil

1 tbsp Tomato paste

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss them in a bowl with the extra virgin olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes until they are golden-brown and tender.

• 4

  While the potatoes roast, finely mince the yellow onion and the garlic clove.

• 5

  In a medium mixing bowl, combine the ground beef, egg, almond flour, minced onion, minced garlic, dried thyme, and the remaining sea salt and black pepper.

• 6

  Gently mix the ingredients by hand until just incorporated, taking care not to overwork the meat which can make it tough.

• 7

  Form the beef mixture into a compact loaf shape and place it in a small parchment-lined baking dish.

• 8

  Spread the tomato paste evenly over the top of the meatloaf to create a savory glaze.

• 9

  Bake the meatloaf for 20-25 minutes until the internal temperature reaches 160°F (71°C).

• 10

  Remove from the oven and let the meatloaf rest for 5 minutes before slicing and serving with the crispy roasted potatoes.