Meatloaf isn't the most popular dish (the name is kind of weird .. meat. loaf. a loaf of meat..) BUT I gave it a little makeover and since I made it, my fiancé Dave has been begging me to make it again. Quoting him "I will happily eat this once a week!". No breadcrumbs, no soy, and amazing leftovers (I fried them up in slices and served with scrambled eggs). Try for yourself and give meatloaf a chance ;)
1 tablespoon avocado oil
1 tablespoon chopped scallion
2 tablespoons chopped shallot
1 tablespoon chopped jalapeño (careful here if you're sensitive to spice, taste before using!)
1 tablespoon coconut aminos hoisin
1 tablespoon sugar-free ketchup
1 teaspoon to 1 tablespoon sriracha (depending on your spice tolerance and taste pref)
1/8 teaspoon Worcestershire sauce
1 egg - whisked
1 teaspoon salt
1/4 cup ground pork rinds (I love 4505 chili salt flavors for this one)
2 tablespoons ground flaxseed
1 pound 80/20 ground beef (preferably grass-fed)
1 tablespoon hoisin + 1 tablespoon sugar-free ketchup, mixed (for glaze on top)
Preheat oven to 350 degrees.
Heat avocado oil in a small skillet over medium heat. Add scallion, shallot, and jalapeño, sautéing until golden brown, then remove from heat allowing to cool.
In a medium bowl, add the ground beef and break apart gently with your hands. Add the hoisin, ketchup, sriracha, Worcestershire, egg and salt. Mix well. Then, add your cooled scallion, shallot, jalapeño mix + dry ingredients - pork rinds and flaxseed, until well mixed.
Spray a loaf pan with avocado oil and add the beef mixture, forming into a loaf shape. Spread remaining hoisin and ketchup evenly over the meatloaf.
Bake for 50-55 minutes, until cooked through. Enjoy with sautéed green beans, roasted broccoli or with an egg scramble!