2 large carrots , peeled and shredded
1 onion , finely chopped
1 tbsp olive oil
2 lb. ground beef chuck roast
1 tsp salt
1 tsp pepper
1 tsp thyme
1 tbsp coconut aminos
1 tsp apple cider vinegar
1/2 tsp mustard powder
2 tbsp tomato paste
2 cloves garlic , minced
4 tbsp natural Ketchup
Preheat your oven to 350F
Saute the onions and carrots together in the oil until the onions are soft but not browned, about five minutes.
In a bowl combine the beef, onion, carrots and all remaining ingredients (except the Paleo ketchup) and mix really well, you might need to get your hands in there!
Put the mixture in a loaf pan and spread it out evenly, then spread the ketchup on top.
Put the loaf pan onto a sheet pan (in case any juices come over the sides) and bake in your oven for about 1hr – 1hr 15 mins.
Depending on how high the fat content is in your ground beef, you might find that the meatloaf is swimming in fat when you take it out of the oven. This is normal and the meatloaf itself will not be too fatty as most of the fat will have rendered out during cooking.
Let it cool a little bit and remove from the loaf pan and put it on paper towels to absorb any excess fat, I think if you try and lift the meatloaf out when it’s super hot and right out of the oven it may fall apart