I win the meatloaf contest. All other meatloafs can take a hike because this one is the best keto meatloaf… scratch that.. the BEST MEATLOAF you’ll ever eat and you can find it in The Four-Hour Chef by Tim Ferriss (amongst many other delicious, paleo and keto-friendly recipes).
Here are the ingredients (about 6 VERY FILLING servings) — only 4.2 carbs per serving.
2lbs fatty ground beef – preferably grass fed
2 whole eggs
3 scallions (chopped)
1 large yellow onion (chopped)
3 cloves garlic (minced)
handful of raw spinach
3-4 oz of che’vre goat cheese (get the long roll and you should be good!)
2 T tomato paste
4 shakes of cayenne pepper
3 finger pinch of oregano
2 three-finger pinches of salt
6 course grinds of pepper
1 sprigs of rosemary
Preheat oven to 425 degrees F.
Add 2lbs of meat and 2 eggs into mixing bowl. Add finely chopped scallions, garlic and onions. Mix it up together.
Add cayenne, oregano, salt, pepper and mix up again.
Throw down some plastic wrap on the counter and then roll out your meat on top of it. Try to flatten it out and create a rectangle (mine was a little long) and then add the spinach and goat cheese to the middle.
Using one side of the plastic wrap flap one side into the middle, and then do the same to the other, so they create a roll.
Dress up the top with your tomato paste (or leave it dry to make it more keto friendly), sprinkle some rosemary on top.
Cook about 50-60 minutes until the middle hits about 150 degrees.
Cut it in half to make sure everything’s cooked!
Cut into delicious, mouth-watering slices and enjoy!
Did you know Ginger and Mango both boost your metabolism? Along with
boosting your metabolism ginger also is a natural pain reliever, from
migraines to menstrual cramps ginger heals a lot of pain. It also helps
reduce morning or motion sickness and banishes heart burn! Mangos not
only boost metabolism, they also aid in digestion, boost your memory and
increases your sex drive! This one little drink will do a lot for your
body, so make a big pitcher today and enjoy.
I have made this in a 2 liter pitcher, in a giant sun tea container
and in a cleaned out venti Starbucks cup. This recipe is for the
largest, the 4 liter sun tea pitcher. If you want to do a smaller
pitcher cut the recipe in half, in a small cup use just one very thin
slice of ginger and 1/8 cup mango.
You can use fresh or frozen mango, I like frozen because I don’t have
to cut and it is always picked at the peak of the season and frozen so
if I can’t get mango…