Meatloaf, Potatoes and Kale
Recipe from Acme Farms and Kitchen
For the meatloaf:
1lb ground beef
1/4 cup almond flour or GF breadcrumbs
2 tbsp milk or alternative
2 tbsp ketchup
2 tbsp finely minced shallot
2 tsp chopped fresh sage
Preheat oven to 375F. IN a medium bowl, combine almond flour or breadcrumbs, milk, ketchup, egg, shallot, sage and 1/2 tsp each salt and pepper. Add beef and gently combine. Transfer mixture to a rimmed baking sheet and form into four 2 1/2″ x 4″ loaves. Bake until meatloaf is cooked through and nicely browned, about 30 minutes.
Meanwhile, toss kale with 1 tbsp olive oil. Spread in a single layer on a separate baking sheet and sprinkle with salt. Pop in the oven during the last 8 minutes of the meatloaf’s baking time.
Make mashed potatoes. Peel and cube the potatoes. Boil until tender. Drain and mash with butter or ghee and milk and season with salt and pepper.
Serve meatloaf with mashed potatoes and kale.