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A slice of spicy beef and vegetable meatloaf with baked honey tomato glaze for Full GAPS

Spicy Beef Meatloaf With Vegetables for Full GAPS

A Full GAPS beef meatloaf with carrot, zucchini, bell peppers, onion, mushrooms and garlic, topped with honey tomato glaze. Choose hot or mild chili powder.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Full GAPS, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef 85% lean
  • 1/2 cup dry almond flour fine, fresh and kept frozen; not moist fermented almond meal
  • 3 eggs
  • 1 tablespoon plain chili powder hot or mild, without additives
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 2 medium carrots shredded
  • 2 medium zucchini shredded
  • 1 large red bell pepper cored, seeded and diced
  • 1 large green bell pepper cored, seeded and diced
  • 1 medium onion chopped
  • 9 medium mushrooms coarsely chopped
  • 3 cloves garlic chopped
  • 6 tablespoons plain tomato paste tomatoes, with salt as the only possible addition
  • 1 batch honey tomato meatloaf glaze prepared separately
  • homemade ghee as needed to grease the dish; or coconut oil

Equipment

  • 1 Large mixing bowl
  • 1 Box grater
  • 1 Knife and cutting board
  • 1 Large baking dish
  • 1 Spatula
  • 1 Food thermometer

Method
 

  1. Heat the oven to 350°F and have the honey tomato glaze prepared. Shred the carrots and zucchini. Core, seed and dice the bell peppers. Chop the onion and garlic, and coarsely chop the mushrooms.
  2. Put the beef, dry almond flour, eggs, chili powder, black pepper, salt, prepared vegetables, garlic and tomato paste in a large bowl. Mix until the ingredients are evenly distributed, reaching the bottom of the bowl.
  3. Grease a large baking dish with ghee or coconut oil. Press the mixture into an evenly thick loaf, leaving at least 1 inch of room around the sides. Use a larger dish if needed to keep that gap.
    Raw beef and vegetable meatloaf shaped evenly in an Artichaut baking dish before glazing
  4. Spread the prepared batch of honey tomato glaze evenly over the top of the shaped loaf.
    Raw vegetable beef meatloaf coated with honey tomato glaze in an Artichaut baking dish before baking
  5. Bake at 350°F for about 1 hour. Check the center for 160°F with a food thermometer; continue baking and check again if it needs longer.
  6. Cut the cooked loaf into portions and lift each slice with a wide spatula.

Notes

Full GAPS after the ingredients are introduced and tolerated. Contains almonds, eggs and nightshades. Use dry almond flour rather than wet fermented almond meal.
Choose hot or mild chili powder in both the loaf and its linked glaze. Prepare one glaze batch for each base meatloaf batch. Use the same multiplier for both recipes when making more.
For a larger batch, divide between baking dishes so each loaf remains evenly thick with at least 1 inch of space around it. Check each loaf for 160°F in the center.
Refrigerate cooked leftovers promptly in a covered container; reheat portions covered until hot throughout, with a little finished beef meat stock if needed.

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