„Going Primal means emulating the best of caveman nutrition, exercise and stress relief in the comfort of your own millennium.“
– Mark Sisson (via primalpalette)
I’ve never EVER been a size 6.
I usually don’t take many pictures as I cook, but since this was my first meatloaf venture, I figured - hey why not!
First chop any veggies you want into chunky pieces. I used zucchini, onions and garlic.
Fresh ground pepper is key. But why grind when you can SMASH
Next add your ground meat of choice (I used thawed beef) and one egg for binding.
Oh, forgot to mention. Preheat your oven to 375F. Next, you should get messy with your hands. Mix any other spices you want into this meat-mush at this point too. Then assemble into a loaf pan.
Then pop that sucker in the oven for 30 mins.
I decided to check it after 20mins and I found that a lot of fat from the meat was pooling out. I drained it twice and put it in a pot. Now I’m thinking, “What do I do with all this tasty fat?”
MAKE A MAPLE SYRUP GLAZE OF COURSE!
I put about 3 tblsp of good ol’ Canadian maple in the liquid fat and let it boil and sputter for about five minutes on high. I got quite the nice beef-caramel out of it.
Mmmmm beef caramel.
Anyways. Once the loaf looks firm on top. Remove it and let it cool before pouring your sweet and salty creation over top of it.
Cut yourself a fat slice and try not to consume the entire thing! ;)