Enjoy this traditional family Paleo meatloaf bound with almond flour and loaded with fresh garlic, onions, mushrooms, and spinach.
Preheat oven to 350. Line an edged baking sheet with tin foil and top with an oven-safe wire rack with an additional piece of tin foil over the rack. (This will prevent a mess and keep the meatloaf from falling through the rack). Next, lightly spray a bread loaf pan with coconut oil and set aside.
Heat avocado oil in a large skillet over medium-high heat for 3 minutes or until the oil starts to shimmer.
Next, add the onions and garlic to the skillet and saute for 2 to 3 minutes or until the onions begin to soften.
Stir in the mushrooms and saute for an additional 1 to 2 minutes or until soft, then add in the spinach leaves and stir for 20 to 30 seconds or until leaves start to wilt. Remove from heat and set aside.
In a large bowl combine, ground beef, pork, almond flour, tomato paste, coconut aminos, Dijon mustard, Italian seasoning, black pepper, sea salt and then fold in sauteed vegetables.
Place the contents from the large bowl into the prepared and greased bread pan. Using a spatula, press down the meatloaf and spread it, so it is evenly dispersed in the pan.
Turn the bread pan upside down over the prepared baking sheet and allow the meatloaf to fall onto the wire rack. (If it doesn’t come out easily, you may need to help it by loosening the sides with a knife or spatula.
Bake in the preheated oven for 1 hour and 30 minutes or until the top has browned and is no longer pink in the middle.
Make this dish allergen-free by swapping out the almond flour for 3 to 4 tablespoons coconut flour.