No grains needed for this comfort food classic with a touch of class..

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  • Preparation Time

    20 minutes
  • Cooking Time

    1-2 hours
  • Difficulty Rating

  • Health Level

  • Serves

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  1. 1 lb / 454 g organic pastured beef or red game meat (e.g., venison), ground
  2. 1 egg, organic ‘wild-type’ or pastured
  3. ½ cup / 50 g raw organic almonds, ground to a mealy flour
  4. ¾ cup / 200 g organic no-sugar-added tomato paste or Paleo Pomodoro Paste*
  5. ¼ cup / 6 g fresh basil, finely chopped or 1 Tbsp / 2 g dried
  6. ¼ cup / 16 g fresh parsley, finely chopped or 1 Tbsp / 1½ g dried
  7. 2 Tbsp / 4 g fresh oregano, finely chopped or ½ Tbsp / 1½ g dried
  8. 1 clove garlic, minced or 1 tsp / 3 g dried
  9. ½ tsp / 1 g black pepper, ground
  10. 1 tsp / 5 ml extra-virgin olive oil
  11. 1¾ lbs / 800 g organic heirloom tomatoes
  12. 1 Tbsp / 14 ml extra-virgin olive oil


*If making tomato paste (Paleo Pomodoro Paste) from scratch, follow steps 1-5; otherwise start at step 6:
  1. Preheat oven to 300°F / 150°C. Brush baking sheet with 1 tablespoon / 15 ml olive oil.
  2. Puree tomatoes in food processor or chopper with ‘S’ blade.
  3. Pour tomato puree into the prepared sheet, and place in the middle of preheated oven.
  4. Bake for 1 hour, turning drying mass every 10 minutes to ensure even cooking.
  5. Reduce heat to 200°F / 150°C, and bake for an additional 7-10 minutes, until thick and dark
  6. Place homemade or readymade tomato paste in large mixing bowl.
  7. Add remaining ingredients, and blend thoroughly.
  8. Increase oven setting to to 350°F / 175°C, and brush standard loaf baking dish with 1 teaspoon / 5 ml olive oil.
  9. Fill prepared dish with meat batter, patting down with spoon or spatula to ensure even top surface.
  10. Place pan in preheated oven, and bake for approximately one hour, until cooked through to desired doneness and meat thermometer registers 165°F / 75°C. (For a softer loaf with less top browning, cover with foil at the 30-minute point.)
Bake or serve with a topping of Simple Homemade Gravy (2 tablespoons / 30 ml = 1 Carb + 1 Fat exchange) or Homemade Ketchup (¼ cup/ 60 ml = 1 Veg exchange).

Serving size: ⅛ recipe

Exchanges per Serving: 2 Protein, 1 Veg

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Comments 35

    • Hi, 123Isa, and welcome. Exchanges are units of nutrients that are like building blocks to make up your menus. The following are the general nutritional values of each exchange:
      1 carb = 15 grams of carbohydrates + up to 3 grams of protein
      1 protein = 7 grams of protein + up to 5 grams of fat
      1 fat = 5 grams of fat
      1 fruit = 15 grams of carbohydrates
      1 vegetable = 3-5 grams of carbohydrates + up to 2 grams of protein
      1 sweet = 15 grams of carbohydrates + up to 5 grams of fat
      1 free vegetable = up to 3 grams of carbohydrates
      1 free spread = up to 5 grams of carbohydrates or protein, or up to 2 grams of fat

    • Hi, Janie. You can incorporate them by matching up the exchanges. You can see the exchanges allotted to each meal in your menu pattern by clicking on “Exchange view” in the toolbar above your finished menu, then slipping in however many portions of the recipe will fit; fractions of recipes are fine, too – for example, you can have 1-1/2 or 2 portions of this recipe in a meal.

  1. I’m a new member as of today 1/30/2016 and this sounds wonderful. I do have a question, if you don’t mind answering it for me. I never did get to hear what all of the 5 foods that you should not eat are. I only could only hear 3 of them Margarine, Concentrated Juices, Whole Wheat Bread. The sound kept cutting out and then just stopped. I can’t wait to get started, thank you.

    • Hi, kimrabrand, and welcome! Here’s everything:
      The video discussed artificial or overprocessed versions of popular foods that should be healthy, but have been manipulated into being particularly harmful to your goals. Rather than giving up on them altogether, we encourage better versions in their original, natural forms. Note that the foods discussed in the video are only examples, and many other popular foods have been similarly affected—so it’s good to read labels, be aware of how a food is made, and choose whole foods as much as possible.
      1. Regular “whole wheat” bread – this often also contains refined flours, so it is preferred to select “100% whole” grain products (wheat or other). Even with these products, be sure to read the label and avoid hydrogenated fats or similar ingredients such as mono- and diglycerides.
      2. Regular margarine – this is often made from chemically altered fats that create health risks similar to those people are trying to avoid by eating a plant-based product. If you must use a hardened oil, t is better to choose those based on coconut oil, and otherwise to use healthy liquid oils, such as olive, as much as possible.
      3. Artificial sweeteners – you can read more about this here:
      4. Regular orange juice – If it is in a store, it is likely to have been stripped of what makes it healthy. Even if vitamins etc. have been added back in, it really is not the same. Fresh-squeezed is the way to go.
      5. Conventional and overly processed soy – organic is fine, and minimally processed items such as tofu, yogurt, and milk, as well as fermented items such as tempeh and natto are fine. However, most pre-packaged mock meats tend to be a problem.

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