I have never been much of a fan of meatloaf for most of my life. I did once have meatloaf at a potluck that was fabulous, and I’ve tried lots of different recipes trying to duplicate that one. One of the things I really dislike is meatloaf with a rubbery texture. Over the years, I learned in order to avoid that rubbery texture, it was necessary to use bread crumbs, or oatmeal. Well, of course with GAPS, those items are not legal, so I decided to try my main substitute for baked goods, almond flour.
And with this addition, I’ve learned to make these burgers that taste much like that meatloaf I had many years ago. Here is my recipe.
Meat Loaf Burgers
- 1 pound ground beef
- 1/2 cup onions chopped finely
- 1/2 cup green bell peppers chopped finely
- 1 whole egg
- 3 tablespoons Prunotto Organic Tomato Puree
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup almond flour
- 2 tablespoons butter or your favorite GAPS legal fat
Mix all ingredients together. Form into patties. Melt butter in a cast iron skillet until bubbly. Cook burgers on one side for 10 minutes at medium low heat. On my stove 5 is medium, so I cook these on 4. Flip and cook for 10-15 minutes until done. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.
I served these with steamed cabbage and a red sauce (think spaghetti substitute).
Makes 8 patties.