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Ingredients:
1/2 cup Blanched Almond Flour
1/2 large Onion (diced)
8 cloves Garlic (minced)
3 oz Tomato paste
2 tbsp Worcestershire sauce (or coconut aminos)
2 large Egg
1 tbsp Italian seasoning
2 tsp Sea salt
1/2 tsp Black pepper
2 lb Ground beef
1/2 cup Sugar-free ketchup (optional)**
INSTRUCTIONS:
Preheat the oven to 350 degrees F (177 degrees C).
In a large bowl, combine all ingredients except meat and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
Transfer the mixture into a baking dish and form into a loaf shape. Bake for 30 minutes.
Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
Rest for 10 minutes before slicing.
For the "mashed potatoes" you have 2 options. I have an interesting hack that actually allows you to use REAL potatoes. First off "cook" the potatoe in the microwave. Using a microwave actually lowers the glycemic index of the potatoes. Then after microwaving it, put the potato in the fridge for about 2 hours. Cooling the potatoe after cooking SIGNIFICANTLY lowers the glycemic index of the potato. Making it "mostly" Keto friendly.
The other option is to use cauliflower to make cauliflower mashed "potatoes".
Ingredients
1 medium head cauliflower 1 tablespoon cream cheese, softened 1/4 cup grated Parmesan 1/2 teaspoon minced garlic 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt) 1/8 teaspoon freshly ground black pepper 1/2 teaspoon chopped fresh or dry chives, for garnish 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
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