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Flourless goat cheese meatloaf for Full GAPS with two slices showing the moist beef and cheese crumb

Flourless Goat Cheese Meatloaf for Full GAPS

A plain flourless Full GAPS meatloaf with ground beef, traditionally cultured goat cheese, whole eggs and natural salt. Use after natural cheese has been introduced.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Full GAPS, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 8 ounces plain traditionally cultured soft goat cheese unflavored natural cheese; use after cheese has been introduced on Full GAPS
  • 4 whole eggs
  • 2 teaspoons natural sea or mineral salt pure, without added flavoring

Equipment

  • Oven-safe loaf pan
  • Parchment paper
  • Large mixing bowl
  • Sturdy spoon
  • Kitchen scale and measuring spoon
  • Food thermometer
  • Knife and cutting board

Method
 

  1. Preheat the oven to 350F (175C). Line a loaf pan with parchment paper.
  2. Combine the measured ground beef, goat cheese, eggs and natural salt in a large mixing bowl. Mix thoroughly until the egg and cheese are distributed through the beef, with no separate egg pool.
    Ground beef, goat cheese, eggs and natural salt mixed in a glass bowl for Full GAPS meatloaf
  3. Transfer to the lined loaf pan. Spread evenly into the corners and shape a level loaf, keeping the mixture below the rim.
    Raw goat cheese meatloaf for Full GAPS shaped in a parchment-lined Artichaut loaf pan before baking
  4. Bake for about 45 to 60 minutes, until the loaf has browned, pulls away from the pan edges and is cooked through. Check the thickest center with a thermometer for 160F (71C). Continue cooking if needed.
  5. Rest for a few minutes before lifting out and slicing. Serve warm.

Notes

Full GAPS after natural cheese has been introduced. This is the plain four-ingredient loaf; there are no herbs, garlic powder or glaze in the formula.
Makes four servings. Allow about 20 minutes preparation and up to 60 minutes baking, plus a few minutes resting. Begin checking around 45 minutes and cook the center to 160F (71C).
For a one-pound loaf halve all ingredients; allow about 30 minutes baking, with the same center endpoint. For double quantities use two suitably sized loaf pans and check each center.
Refrigerate cooked leftovers promptly in covered shallow containers and use within three to four days. Reheat leftovers to 165F (74C).

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