Meatloaf 1

1  tablespoon		Olive Oil
3  cups		Yellow Onion - Fresh, Chopped
3		Garlic Cloves - Fresh
1  teaspoon		Sea Salt
1  teaspoon		Ground Black Pepper
1/3  cup		Chicken Cooking Stock, Kitchen Basics Unsalted
1  tablespoon		Muir Glen Tomato Paste - Canned
2-1/2  lb.		96/4 Lean Ground Beef, Trader Joe's, Angus
1/2  cup		Almond Meal/Flour, Bob's Red Mill, Finely Ground
2		Pastured Eggs
8  ounces		Crimini Mushrooms - Fresh

Tip: For nutritional information on all the ingredients in Meatloaf 1 just click on each ingredient name. Then adjust the serving size for any Meatloaf 1 ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

nstructions

Preheat your oven to 325 degrees if you have time to cook your meatloaf for 1 hour or more. If you are pressed for time (like I always am) you can preheat your oven to 400 degrees and bake your meatloaf for 45 minutes.
Heat the olive oil in a medium saute pan. Add the onions and minced garlic and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
Turn off the heat, add the Worcestershire sauce, chicken stock, and tomato paste and allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, almond flour, salt, pepper and eggs, and mix lightly with a fork.
Line a cookie sheet with parchment paper and
Spread the tomato sauce evenly on top.
If are cooking at 325 degrees, bake for 1 to 1 hour and 20 minutes, until the internal temperature is 160 degrees F and the meat loaf is cooked through. If you are cooking at 400 degrees, bake for 45 minutes.