Lectin-Free Meatloaf (keto & tomato-free)
When we started on the lectin-free diet I wanted to adapt more of my recipes to versions we could eat. My regular meatloaf recipe is great, but I needed one without tomatoes and ketchup. So, I came up with this lectin-free meatloaf and it was so good we added it to the meal rotation even after we could have tomatoes again!
I make a large, 2-lb meatloaf and we have no trouble eating it, but feel free to make a half batch.
Lectin-Free Meatloaf:
2 lbs Ground beef (90% lean or less)
2 Eggs
1 c. Onion, chopped
1 Tbsp Garlic, minced
8 oz Mushrooms
1 tsp Parsley, dry
1 tsp Sage, dry
3/4 tsp Thyme
1 tsp Salt
1/2 tsp Pepper
1/2 c. (60g) Cassava flour (see notes for subbing for keto or phase 1)
1 tsp Beef bouillon
1 Tbsp Worcestershire
2 tsp Mustard
2 Tbsp Vinegar
1 dropper Stevia (or 3 servings) (see the sweeteners post for alternatives)
About the Ingredients
If using very lean meat (over 90%), you’ll probably want to add some fat to give it moisture. I’d add a couple tablespoons of oil (olive/avocado) or animal fat (butter/tallow/lard).
Omit some of these ingredients if you don’t care for them. The meat, eggs, and flour are really the only non-negotiables. (Even then, the flour can be substituted with another flour, and the eggs could be swapped for a flax/water eggless mix if desired.)
If keto, switch out the cassava flour for almond meal. Also do this if you are on phase 1 of the lectin-free plant paradox diet. (Cassava is allowed on phase 2+.) Just use the same amount of almond meal and add 1 Tbsp coconut flour OR 1 tsp Psyllium powder.
I put the cassava flour in grams because it can be tricky to measure. It settles and compacts overtime so it’s easy to get too much. (See my post about cooking with cassava flour) I just use a little less than a whole scoop, as I’ve become familiar with how much is needed of my particular bag of flour to achieve the correct weight.
The Process
I prefer to sauté my vegetables separately and then add them to my bowl of everything else. If you prefer, simply skip this step and combine everything together.
Next I simply add everything else together. You may optionally mix up the liquids and dry ingredients separately, as I have done in the past, but I have not found it necessary. Most of the time I just sauté my veggies, and while those are cooking I dump everything in a big bowl.
Perhaps the dry ingredients don’t as well incorporated, but I haven’t noticed a difference so I do the easier option and do not mix up wets and dries separately.
While starting with a spoon seems to be easiest, I find it works better to jump in with my hands to get this all mixed up. If you have an appliance which mixes meat, great! Otherwise it seems hands are the way to go.
When it seems well combined, put it in a full sized (5x9ish) loaf pan. No need to grease it. I like to shape it as a loaf a bit, but this doesn’t matter. Bake it at 375 for 1 hour.
You will end up with a flavorful, moist, delicious meatloaf. It won’t hold up as slices well straight out of the oven, but leftovers will slice easily. (Think meatloaf sandwiches!) Enjoy!
More Suggestions
Add a side like sauteed kale or pinto beans for a yummy meal!
Lectin-Free Meatloaf (Keto & Tomato-Free)
Print Recipe
Ingredients
- 2 lbs Ground beef 90% lean or less
- 2 Eggs
- 1 c. Onion, chopped (1 medium onion)
- 1 Tbsp Garlic, minced
- 8 oz Mushrooms, chopped
- 1 tsp Parsley, dry
- 1 tsp Sage, dry
- 3/4 tsp Thyme, dry
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 c. 60g Cassava flour (see notes for subbing for keto or phase 1)
- 1 tsp Beef bouillon
- 1 Tbsp Worcestershire
- 2 tsp Mustard
- 2 Tbsp Vinegar
- 1 dropper Stevia or 3 servings
Instructions
- I prefer to sauté my vegetables separately and then add them to my bowl of everything else. If you prefer, simply skip this step and combine everything together.
- Next I simply add everything else together. You may optionally mix up the liquids and dry ingredients separately, as I have done in the past, but I have not found it necessary. Most of the time I just sauté my veggies, and while those are cooking I dump everything in a big bowl.
- While starting with a spoon seems to be easiest, I find it works better to jump in with my hands to get this all mixed up. If you have an appliance which mixes meat, great! Otherwise it seems hands are the way to go.
- When it seems well combined, put it in a full sized (5x9ish) loaf pan. No need to grease it. I like to shape it as a loaf a bit, but this doesn’t matter. Bake it at 375 for 1 hour.
- You will end up with a flavorful, moist, delicious meatloaf. It won’t hold up as slices well straight out of the oven, but leftovers will slice easily. (Think meatloaf sandwiches!) Enjoy!
Notes
– If using very lean meat (over 90%), you’ll probably want to add some fat to give it moisture. I’d add a couple tablespoons of oil (olive/avocado) or animal fat (butter/tallow/lard). – Omit some of these ingredients if you don’t care for them. The meat, eggs, and flour are really the only non-negotiables. (Even then, the flour can be substituted with another flour, and the eggs could be swapped for a flax/water eggless mix if desired.) – If keto, switch out the cassava flour for almond meal. Also do this if you are on phase 1 of the lectin-free plant paradox diet. (Cassava is allowed on phase 2+.) Just use the same amount of almond meal and add 1 Tbsp coconut flour OR 1 tsp Psyllium powder. note: I put the cassava flour in grams because it can be tricky to measure. It settles and compacts overtime so it’s easy to get too much. (See my post about cooking with cassava flour) I just use a little less than a whole scoop, as I’ve become familiar with how much is needed of my particular bag of flour to achieve the correct weight.