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After five years, this AIP Meatloaf recipe is still one of the most popular on our blog and I thought it was time I gave the recipe a little update to reflect some of the changes I’ve made over the years. The addition of some cassava flour really helps improve the texture, while still maintaining a nice juicy flavor.
If you have a food processor, this recipe could not be any simpler. Just use the machine to shred the vegetables, then mince the garlic, herbs, and onions in a second batch. If you are really looking to up the nutrient density, add some grated liver to the mixture. A great way to hide some veggies and organ meats from either yourself or your family members!
- Preheat your oven to 375 degrees F.
- In a large bowl, combine the beef with all of the ingredients except for the bacon. Using your hands, massage gently to combine thoroughly. Transfer the mixture to a loaf pan, using your hands to press it into the bottom and sides of the dish.
- Arrange a few slices of bacon across the top of the mixture. Bake for 50-60 minutes, or until the bacon is browned and the loaf has reached an internal temperature of 150 degrees F. Set aside to fully cool and allow the meat to reabsorb any liquid released during cooking.