Ingredients:
- 2 lb ground beef;
- 1 ½ tsps Himalayan salt;
- Cayenne pepper to taste;
- 1 egg;
- 1 medium onion, finely chopped;
- 2 cups white button mushrooms, finely chopped;
- 1 tsp chili pepper flakes;
- 3 tsp fresh thyme, minced;
- 1 tsp fresh oregano, minced;
- 3 cloves garlic, minced;
- ½ cup homemade ketchup;
- 1 tbsp raw honey (optional);
- ½ tsp balsamic Vinegar;
- 1 tsp paleo cooking fat or coconut oil
Preparation:
- Preheat your oven to 350ºF/180ºC.
- In a medium sized skillet placed over a medium heat, melt the cooking fat or coconut oil, add the mushrooms and saute for 2 to 3 minutes, or until soft.
- In a large bowl, combine the meat, Himalayan salt, cayenne pepper, egg, onion, mushrooms, chili pepper, thyme, oregano and garlic. Mix well, making sure to break-up the meat. Add the cooked mushrooms as well. It’s very important that the mushrooms are evenly distributed to ensure the loaf bonds well.
- Lightly grease loaf pan and fill it with the meat mixture. Place in the oven and cook for approximately 15 minutes.
- Meanwhile, in a small bowl, combine ketchup, honey and balsamic vinegar to make the sauce for the top of the meatloaf.
- After cooking for 15 minutes, gently spread the sauce on the top of the loaf.
- Continue cooking for another 40 minutes.
- Enjoy! ♥
