Beef or Bison Meat Loaf

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Even prehistoric folk loved their bison!

Beef or Bison Meat Loaf

Gluten-free, Dairy-free, FODMAP-friendly

Yields 6-8 servings

Ingredients

  • 1 ½ lb ground beef or bison
  • ½ cup almond or other non-dairy milk
  • ½ cup sorghum or other GF flour
  • 1 egg, beaten
  • 1-2 Tbsp olive oil
  • 1½ tsp kosher salt
  • ¼ tsp pepper
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp thyme
  • ¼ cup Safe Ketchup, plus ½ cup for topping the loaf

Instructions

  1. Spray a large loaf pan with olive oil spray. If using whole-leaf herbs, rub them through a sieve.
  2. Mix all ingredients except the topping in a large bowl. Squishing it all together with freshly washed hands is messy but effective.
  3. Pack it down into the loaf pan, level the top, and pour the other half-cup of Safe Ketchup over it.
  4. Bake at 350 F about 1½ hours. Let set for 15-20 minutes before cutting. That makes it firmer and juicier.

 

Cooking for One:

After the meat loaf cools, cut it into slices, pack two slices per freezer-safe container (e.g. zipper-closing bag), and freeze the leftovers for quick defrosting. Unwrap them and defrost—maybe under a layer of Safe Ketchup.

Tip:

Save energy. Roast some potatoes, carrots, and/or parsnips in the oven at the same time. Maybe toast a batch of almonds while you’re at it.

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