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Buffalo Meatloaf

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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Do you love Buffalo sauce because if you do this Buffalo Meatloaf is going to be your new favorite! It is so easy to make and has quite a kick but don’t worry, you can always tame the heat by not putting on the added sauce on top and it will still be delish. The "buttery" carrots and celery added to the dish makes the perfect side for this juicy meatloaf! The family is going to love this one!






INGREDIENTS
1 lb ground beef, I like Greensbury Market
1 egg, whisked
1/2 cup onion, diced
1/2 cup almond flour
1/4 cup Buffalo sauce, I like The New Primal medium heat
1 tsp garlic powder
1 tsp salt
TOPPING:
1/4 cup Buffalo sauce
1 tbsp ghee
VEGGIES:
1/2 cup onion, diced
4 carrots, sliced on bias
4 celery ribs, sliced on bias
1 tsp salt
1 tsp pepper

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.



DIRECTIONS

Preheat oven to 350˚
Mix first 7 ingredients in a bowl, I like to do this with my hands so as to not over mix
Form into loaf shape and put in a casserole dish large enough to hold the veggies
Bake 30 minutes
Meanwhile, melt ghee in skillet for veggies
Add carrots, celery, onion, salt & pepper & cook about 10 minutes & move to a bowl
In the same skillet, add topping ingredients and stir till ghee melts
After 30 minutes, remove meatloaf and add veggies around the meatloaf and top with sauce
Return to oven for 30 minutes longer
Allow to rest 5 minutes before slicing
Enjoy this recipe by Penny's Primal!


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