Day 12- Confucius Say... Butcher who back into meat-grinder, get a little behind in his orders.

I busted out the meat grinder (on loan from my Dad) and whipped up some Elk/Beef Paleo Meatloaf thanks to a recipe from Civilized Caveman.

I ground up almost 2lbs of elk and mixed it with 1lb of organic ground beef from Sky Island / 47 Ranch. I made a loaf in a 9x13 pan and 12 mini meatloafs with this amount.

Servings: 16-18
Prep Time: 15 Minutes
Cook Time: 50 Minutes

Ingredients:

• 1.5 Cups Almond Flour
• 2.5lbs to 3lbs Ground Meat, your choice
• 2/3 Cup Coconut Milk (can not carton...look in aisle with Thai/Asian food)
• 2 Cloves of garlic, minced
• 8-10 Baby Carrots, shredded or minced
• 3/4 Onion, minced
• 1 Large Zucchini, minced
• 2 Eggs
• 4-5 Tbsp Italian Seasoning
• Salt and Pepper to taste

Process:

Sauteed veggies mixed with almond flour and coconut milk

1. Preheat your oven to 350 Degrees F
2. Combine your almond flour and coconut milk in a bowl and mix well
3. Heat a saute pan on medium heat and saute your onions, carrots, and zucchini stirring often until cooked.
4. With about a minute left of sauteing add in your garlic
5. Take your sauteed vegetables and combine them in the bowl with the almond flour and coconut milk
6. Add in your grass fed ground beef, egg, Italian seasoning, and salt and pepper and using your hands mix well
7. Place your loaf in a greased loaf pan (use rest for 12 mini meatloafs)
8. Bake in the oven for 50 minutes (bake muffins 20minutes)

For added flavor...you could top it with an over easy or sunny side up egg. Super yummy!