Meatloaf is probably the easiest thing to make when in a pinch. Everyone loves it, it’s highly nutritious and, if the batch is doubled, is easy to reheat for another meal. 

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In a large bowl mix whatever meats are available. This recipe uses three pounds of ground venison, three pounds of ground pastured beef.

Add four small chopped onions, 5 large garlic cloves, three pastured eggs, 1/3 of a cup of finely ground almond flour, salt and pepper to taste. 

*This recipe is an easy way to hide ground organ meats like liver, heart or others. It also makes great meatballs and hamburgers.

Mix together all the ingredients.

Tightly pack the mixture into a glass 9 x 13 pan and/or a bread loaf pan – depending on how much mixture you have. This recipe fills both pans. 

Spread tomato sauce on top of the meat.

Cook at 375 degrees for one hour or until cooked through.

 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

 

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5 Responses to Meatloaf- GAPS Approved

  1. Avalon says:

    Why say everyone likes meat? It’s disgusting for me.

  2. Jade says:

    To clarify: you used 6 lbs of meat in total? Thank you.

  3. Margot says:

    Is it not necessary to soak the almonds if you blanch them (followed the link for the almond flour)? I got the impression that we had to make our own almond flour because we had to soak the almonds first. I’m on stage 4 of GAPS intro and planning to make my first almond flour loaf this week. Thanks for the recipe. 🙂

    • Becky Plotner says:

      This is needed in the very beginning for very sensitive people. After you have passed the time of hypersensitivity, it’s not necessary. This is only usually the case in early stage 3 when nut butters and nuts are introduced.

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