Description
Make ahead to feed a small army, or to freeze for future meals.
Ingredients
Scale
- 3 pounds lean ground beef
- 3 pounds ground pork
- 2 Tbsp coconut oil
- 2 diced large onions
- 5 diced carrots
- 4 diced stalks of celery
- 8 ounce package portobello mushrooms, finely chopped
- Additional veggies – rutabaga, parsnips, turnips – finely diced
- 1 can diced tomatoes
- 8 cloves garlic, chopped
- 5 eggs
- 1/4 cup barbecue sauce
- 2 Tbsp fennel seed, crushed
- 1 Tbsp red pepper flakes, crushed
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
- In a large fry pan over medium heat, sauté the carrots, onions, celery, mushrooms, (rutabaga, parsnips, turnips) and garlic
- In a very large bowl, combine the meats, vegetables and accumulated liquids, tomatoes, barbecue sauce, eggs, and seasonings
- Once everything is mixed well, put into pans
- Bake at 375 degrees to an internal temperature of 160 – this may take 30 minutes for a small meatloaf, to 1 1/2 hours for a full-sized frozen one
Notes
Add lots of veggies in a sneaky way!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
