Autoimmune Protocol Meatloaf

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Servings: 6 Prep: 45 min Cook: 75 min AIP Dairy Free GAPS Gluten Free Low Carb Paleo OUR FAVORITES Oven Added 3 months ago Updated 3 months ago

Ingredients

½ head cauliflower 1 zucchini 1 carrot ½ onion 4 cloves garlic 2 egg yolks ½ cup fresh parsley 1 tablespoon coconut oil 1 tablespoon sea salt ½ teaspoon dried thyme 1 teaspoon onion powder 2 pounds ground beef, lamb or pork mixture - room temperature 4 slices pastured bacon, AIP-friendly

Instructions

1. Preheat your oven to 375.

2. Process cauliflower florets into rice with a food processor. Peel and grate zucchini and carrot. Mince the onion and garlic. Chop the parsley.

3. In a skillet, heat the coconut oil and sauté the onion, zucchini, carrot and cauliflower rice for about 5 minutes, adding the garlic at the very end. Let cool.

4. Add the meat, vegetables, egg yolks, and herbs and spices to the bowl. Mix gently with your hands until just incorporated.

5. Transfer the mixture to a 9 x 5 loaf pan, making sure to spread it evenly into the corners. Lay the bacon strips across the top, tucking them in to the ends if they are too long. Cook for at least 1 hour (probably more like 75 minutes), or until the internal temperature reaches 155 degrees. Remove from oven and carefully pour off liquid, reserving it to cook veggies in later.

6. Put the loaf back in the oven for 10 minutes under the broiler to crisp up the bacon. Let sit for 10 minutes before slicing.