Wordlvr Posted February 25, 2015 Share Posted February 25, 2015 I'm doing my second Whole30; my first was 2.5 years ago and I've started and gathering good recipes again. There is such an abundance of them. I came cross this this Ina Garten meatlof and thought it could be converted fairly easily. I'm sure there are great meatloaf recipes in the Whole30 pantheon and I'd love to know people's favorites. The reason I'd bother with this is that Ina Garten's basic recipes tend to be very tasty. If I used Whole30 ketchup and worcestershire sauce recipes, switched out the 1/2 c bread crumbs for almond flour, and made sure that my tomato paste was compliant, this recipe would be a go, right? I'm asking because of this use of almost flour. Any other thoughts about this? Or, I could use a Whole30 meatloaf recipe. It doesn't have to be beef. Yours? Ingredients 1 tablespoon good olive oil 3 cups chopped yellow onions (3 onions) 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons Worcestershire sauce 1/3 cup canned chicken stock or broth 1 tablespoon tomato paste 2 1/2 pounds ground chuck (81 percent lean) 1/2 cup plain dry bread crumbs (recommended: Progresso) 2 extra-large eggs, beaten 1/2 cup ketchup (recommended: Heinz) Directions Preheat the oven to 325 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot. 2010, Ina Garten, All Rights Reserved CATEGORIES: Beef Main Dish Meatloaf View All Read more at: http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe.html?oc=linkback Link to comment Share on other sites More sharing options...
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