Ingredients
For the sauce:
- 1/2 cup canned low-sodium tomato sauce
- 1/4 cup tomato paste
- 2 tablespoons water
- 2 tablespoons (about 3 dates or 23g) Deglet Noor dates, halved
- 1 tablespoon white vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
For the meatloaf:
- 1 lb grass-fed ground beef (85% lean - don't use extra lean)
- 1 large egg
- 6 tablespoons green bell pepper diced
- 1/4 cup green onion sliced
- 1/2 teaspoon sea salt
- Pinch of black pepper
- 4 teaspoons coconut flour
Instructions
- Preheat your oven to 350°F.
- Combine all the sauce ingredients in a small pot, set on high heat, and stir until well combined. Bring to a boil.
- Once boiling, cook for 1 minute, stirring frequently. Then, reduce the temperature to medium and cook until the sauce begins to thicken, about 4 minutes.
- Immediately transfer to a small food processor and blend, stopping to scrape down the sides frequently, until the sauce is smooth and the dates are broken down and incorporated. This may take a few minutes.
- In a medium bowl, combine all the meatloaf ingredients except the coconut flour and mix until just combined - don't overwork the meat. I find it's easiest to use your hands. Add in the coconut flour and mix until just combined.
- Transfer to a loaf pan and press into an even layer, making sure you don't over-pack the meatloaf - this makes it dry. Spread the sauce all over the top.
- Bake until no longer pink inside, and the internal temperature on a meat thermometer reads 160°F - about 45 to 55 minutes. Let stand for 5 minutes before slicing and serving.
