Paleo Meatloaf with Egg in the Middle recipe
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Ingredients
- 1 small yellow onion, roughly chopped 4 cloves garlic ½ cup flat-leaf parsley leaves ⅔ cup almond meal 2 eggs, beaten 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons kosher salt 1 teaspoon paprika ¾ teaspoon ground black pepper ½ teaspoon dried oregano 1 ½ pounds lean ground beef 1 pound ground pork 3 hard-boiled eggs, or more to taste 2 tablespoons tomato paste 2 teaspoons ghee (clarified butter)
Nutrition Info
- 394.3 caloriescarbohydrate: 6.9 gcholesterol: 211.4 mgfat: 25.8 gfiber: 0.8 gprotein: 33.1 gsaturatedFat: 9.4 gservingSize: -sodium: 682.9 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Paleo Meatloaf with Egg in the Middle
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Place the onion and garlic in a food processor, pulse until onion is finely chopped but not watery. Transfer to a large bowl. Puree parsley in the food processor, add to the bowl. Mix in almond meal, beaten eggs, 2 tablespoons tomato paste, Worcestershire sauce, salt, paprika, black pepper, and oregano. Add ground beef and pork, mix gently by hand until just combined.
Place half of the ground meat mixture in a loaf pan. Press down until well-packed. Make a shallow well in the center, fill with hard-boiled eggs. Pat the remaining ground meat mixture down on top, squeezing out any air pockets.
Stir 2 tablespoons tomato paste and ghee together in a small bowl. Spread an even layer of the topping over the meatloaf. Place the loaf pan on a baking sheet.
Bake on the center rack of the preheated oven until no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Cool meatloaf until slightly shrunk and pulled away from the sides, at least 15 minutes. Transfer to a cutting board using 2 sturdy spatulas. Slice and serve.