This nightshade-free meatloaf is infused with the flavors of bacon and honey-mustard. Serve with baked winter squash, and either sautéed kale or a large green salad. The egg in this recipe helps hold the meatloaf together, but the recipe can be made egg-free by omitting the egg, and still yield good results.
Ingredients
1 tablespoons
extra virgin olive oil
(plus more for greasing pan)
1 small
red onions
cut into quarters
1 large
carrots
coarsely chopped
2
celery stalks
coarsely chopped
2 pounds
ground beef
1 large
eggs
(optional)
½ cups
chestnut flour
1½ teaspoons
dried thyme
1½ teaspoons
Herbamare
(or sea salt)
½ teaspoons
freshly ground
black pepper
½ teaspoons
garlic powder
¼ cups
parsley
Topping
2 tablespoons
organic yellow mustard
2 tablespoons
raw honey
4 slices
organic bacon