Classic Meatloaf

Why do I love meatloaf so much? I don't really know but it screams comfort food to me. When the weather is cold (as it has been here, I'm talking -30'C for a high!) it is like a nice warm hug!

2 tbsp unsalted butter
1 cup of minced onion
1 tbsp minced garlic
1 carrot, minced
1 cup mushrooms, chopped
2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tbsp Italian spice mix
1 can tomato paste
1 1/2 pounds of ground beef
2 -3 tbsp fresh grated Parmesan cheese (optional)
4 tbsp almond flour
1 - 2 tbsp coconut flour
2 large eggs, beaten slightly
1/3 cup fresh parsley, chopped

Preheat oven to 350° F, with a rack in the middle. In a large, heavy skillet, melt the butter on medium heat until foamy. Add the minced onion, mushrooms, carrot, garlic, and cook, stirring occasionally, for 5 minutes. Cover the skillet and cook for an additional 5 minutes, until the carrots are tender, stirring occasionally. Add the salt, freshly ground black pepper, Italian seasoning, 1/2 can of tomato paste. Cook for 1 more minute. Remove from heat and let cool to the touch.

In a large bowl, use your clean hands to combine the ground beef, eggs, cheese flours, the cooked vegetables, and parsley.

Press mixture into a loaf pan with 2-inch high sides. Cover the loaf with the remaining tomato paste.
5 Bake the meatloaf in a 350°F oven for 1 hour. Let rest for 10 minutes. Then gently remove by lifting with a spatula to a serving plate, and slice to serve.

Enjoy!!