Last nights dinner. Oh my god, yum. This has become a weekly addition in our house; especially during the winter. Most of the time I will double the recipe to ensure that we have leftovers. I found this recipe online and have changed it a bit over time to work with what we have in the house. (Post photo has organic purple sweet potato mash and green beans in coconut oil with garlic).
- Most of time I use 1lb grass-fed meat and 1lb chopped turkey so we have leftovers.
- I only use sundried tomatoes when I have them, otherwise I will just make regular pesto or no pesto at all. The bacon still gives them a lot of flavor.
1/2 cup sundried tomato pesto, plus 1/4 cup for tops (see recipe below)
1 tablespoon chopped oregano
1 tablespoon chopped basil
1/2 tablespoon fresh thyme
1 teaspoon sea salt
1/4 cup yellow onion, diced
2 cloves garlic, minced
1 pound fresh grass-fed beef
1/8 teaspoon freshly ground black pepper
1/4 cup almond flour
1 large egg
4 slices nitrate free bacon
Sundried Tomato Pesto
3 cloves garlic
1/2 cup sun dried tomatoes (in oil if you can, rehydrate per instructions if dried)
1/2 cup fresh spinach
1/2 cup fresh basil (a small bunch)
1 tablespoon tomato paste
1/2 cup extra virgin olive oil
salt and pepper to taste
Add the garlic, sun dried tomatoes, tomato paste and herbs to your food processor and blend. Stream in the olive oil until the pesto comes together. Add salt and pepper to taste.
Preheat oven to 375 degrees.
In a large mixing bowl, beef, almond flour, pesto, herbs, salt, pepper, onion,and garlic. In a small separate bowl, whisk in the egg and add it to meat mixture. With your hands or a spoon, combine the mixture until well incorporated.
Form mixture into 4 equal rounds and place on a parchment lined baking sheet. Wrap bacon strips around each meatloaf round. Top each round with additional sundried tomato pesto.
Bake for 40 to 45 minutes or until the meatloaf is cooked to desired doneness.
Makes 4 rounds