Name: Classic beef meatloaf with marinara
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 1 serving
Ingredients: 4 lb 90% lean ground beef; 3.5 oz almond flour; 4 large eggs, beaten; 3 tbsp heavy cream; 2 tbsp tomato paste; 1 tbsp salted butter; 1 1/4 medium yellow onions, finely diced; 3 cloves garlic, minced; 3 3/4 cups marinara sauce; 2 tbsp salt; 1 3/4 tsp black pepper; 1 1/2 tbsp Italian seasoning

Instructions

Prep 20 min · Cook 1 hr 10 min

Preheat your oven to 350°F. Melt the butter in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant. Remove from the heat and let it cool slightly.
In a large bowl, whisk the almond flour, heavy cream, and beaten eggs together. Let the mixture sit for 5 minutes so the flour can hydrate.
To the almond flour mixture, add the ground beef, tomato paste, salt, pepper, Italian seasoning, and the cooked onion mixture. Use your hands to gently mix until combined. To check seasoning, fry a small nugget of meat in your skillet and taste.
Divide the meat mixture in half. Shape into two 9 by 5 inch loaves on a rimmed half-sheet pan. Bake for 55 to 65 minutes. If the center hasn't reached the safe temperature, continue baking in 5 minute increments. Done when thermometer reaches 160°F.
While the meatloaf rests, pour the marinara sauce into a small saucepan. Simmer over low heat for 5 minutes until warmed through. Done when 160°F in the thickest part.
Let the loaves rest for 10 minutes to keep them juicy. Cut each loaf into 8 slices total for 16 slices across the recipe. Serve 2 slices per person with warm marinara spooned over the top.

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Instructions

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