This recipe has been in the dinner rotation for quite some time. I created this recipe with my mom’s meatloaf as inspiration. Growing up other kids talked about their mom’s meatloaf being dry and dreading it for dinner. In our house meatloaf was served as individual patties that were full of flavor and far from dry.
This recipe takes that same approach, but with an Italian flair…similar to a large meatball. With some modifications it’s become a Whole30 and Paleo staple in our home.
My favorite part is how many ways it can be enjoyed as a leftover. Break it up into some spaghetti sauce for a quick meat sauce. Serve it on a bun or roll for a quick meatball sub.
Any way you dish you it up, the whole family will enjoy it.
- 1 lb very lean beef
- 1/2 15oz can tomato sauce, divided
- 1/4 cup Almond flour
- 2 cloves garlic, minced
- 1/2 yellow onion, minced
- 1 TBSP fresh basil, finely chopped
- 1 TBSP fresh parsley, finely chopped
- 1 tsp dried oregano
- salt & pepper to taste
1. Preheat oven to 425 degrees.
2. Combine meat, ¼ cup of the sauce, almond flour, garlic, onion, and spices in a bowl. Mix well with hands. Add more flour if texture is too wet to form patties. Form 4 equal patties.
3. Place patties in baking dish and cook for 15 minutes.
4. While it is cooking mix remaining tomato sauce and additional garlic, basil, parsley, and oregano (to taste) in a bowl. Set aside.
5. Drain any excess fat from patties. Turn down heat to 400 degrees.
6. Top each patty with remaining sauce. Bake another 15 minutes until meat is cooked through.
Optional: If not Paleo or Whole3o, top patties with mozzarella cheese at step six.
Serve with spaghetti squash and green vegetable.