Meatloaf Recipe (Paleo, GAPs, Gluten Free, Grain Free)

It’s important to finely dice the vegetables, so I blitz them a few times in the food processor to save time. I usually serve this with buttermilk mashed potatoes or brown rice and a salad.
Serves 8

2 tablespoons olive oil
2 tablespoons unsalted butter
1 carrot, finely chopped
1 stalk celery, finely choppped
1 red bell pepper, finely chopped
2 teaspoons sea salt
1 teaspoon dried thyme
3/4 cup quinoa, cooked (or 1/2 cup almond flour for a grain-free alternative)
1 large egg, gently beaten
1/2 cup heavy cream
2 pounds ground beef
6 pieces bacon, pastured preferred
2 tablespoons maple syrup or honey

Preheat oven to 350°F and adjust rack to middle position. Heat oil and butter over medium heat in a large skillet. Add carrot, celery and bell pepper and saute for 5-7 minutes, until soft. Make a well in the center of the pan and add salt and thyme and stir until fragrant (about 30 seconds), then stir into the vegetables. Remove pan from heat, let cool for about 10 minutes. In a large bowl combine quinoa, egg, cream and beef. Add cooled vegetables and stir until combined. Pour mixture into a 9×11-inch baking dish and form into a large loaf. Arrange bacon in a criss-cross pattern on top and using a pastry brush, brush with maple syrup. Pour 3/4 cup of water on the bottom of the pan (the loaf will be surrounded by water. This keeps the meatloaf moist). Bake for 1 1/2 hours until golden brown. Let meatloaf rest for 10 minutes before serving.