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| Rosemary Meatloaf with Coconut Cream Concentrate [1] |
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Prepared by Sarah |
- 2 pounds lean ground beef [2]
- 2 teaspoons sea salt [3]
- 1/4 teaspoon ground black pepper [4]
- 2 eggs [5], lightly beaten
- 1/2 cup whole wheat bread crumbs or oatmeal [6] or whole wheat crackers
- 1/2 cup water with 2 teaspoons coconut cream concentrate [1] dissolved in it
- 1 teaspoon organic fermented soy sauce
- 1/2 cup finely chopped onion
- 1 teaspoon dried leaf thyme [4], crumbled
- 1 teaspoon dried leaf rosemary [4], crumbled
- Coconut oil [7]
Preheat oven to at 350 degrees F.
Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream concentrate, soy sauce, onion, thyme, and rosemary.
Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.
Recipe submitted by Tammy, Cape Girardeau, MO