Italian Style Meatloaf | PALEO, Whole30

Servings:

Calories: 521kcal

1 lb ground beef
1 lb ground pork
2 eggs
1/2 cup almond flour
2 tsp dried Italian herb blend
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
3 tbsp tomato paste
1 tbsp olive oil or ghee
1/2 white onion, diced
1 cup baby spinach, chopped
1 cup tomato sauce
1 tbsp maple syrup (omit for Whole30, or use 3 dates, pitted and soaked in warm water until soft)
1/2 tsp red pepper flakes

Preheat the oven to 400ºF. Line a baking dish or sheet with parchment paper and set aside.
Heat the olive oil or ghee in a small skillet over medium. Add the diced onion and cook until soft. Stir in the chopped spinach, cooking until just wilted. Allow this to cool for a few minutes while you work on the meatloaf.
In a small bowl, combine the tomato sauce, maple syrup, and red pepper flakes. If using dates, blend the soaked dates with tomato sauce and red pepper flakes until smooth.
In a large bowl, combine the beef, pork, eggs, almond flour, spices, and tomato paste with your hands or a large fork, until just mixed. Add the cooled onions & spinach, and mix until combined.
Shape the meat mixture into a loaf about 4 inches high, patting in the sides. Spoon the sauce mixture over the top and sides of the meatloaf.
Bake for 40 minutes, or until juices run clear.

You can substitute just beef or just pork in this recipe if you don't want to use both or don't have both on hand.
If you don't tolerate almonds, you can substitute 1/4 cup coconut flour in place of the 1/2 cup almond flour. I do prefer the texture of the almond flour & would recommend it if you can use it!