adapted from Southern Living
serves 4
5 Tbsp olive oil
2 tsp chopped garlic (about 2 cloves)
1 tsp lemon zest, plus 2 Tbsp fresh juice (from 1 lemon)
1 tsp salt, divided
3/4 tsp black pepper, divided
3 cups broccoli florets
2 leek, whites only, chopped (about 1/2 cup)
1/2 lb red potatoes, cut into wedges
1/2 lb lean ground beef
1/2 lb ground pork
1/4 cup grated carrot (from 1 carrot)
1/4 cup grated yellow onion
1/4 cup almond meal
1 large egg, lightly beaten
1/4 cup ketchup
1 tsp coconut aminos (sub tamari, if desired)
Preheat oven to 400F. Whisk together oil, garlic, lemon zest, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Add broccoli, leek, and red potatoes. Toss to coat. Spread the vegetables on a rimmed baking sheet (foil-lined for easier clean up). Bake in preheated oven for 10 minutes.
Meanwhile, combine beef, pork, carrot, onion, breadcrumbs, egg, and remaining 1/2 tsp each salt and pepper in a large bowl. Mix gently just until combined. Shape into 4 (2x3-inch) loaves. Remove pan from oven, stir vegetables and push to one half of the pan. Carefully place meatloaves on pan. Return pan to oven and bake until meat is cooked through and vegetables are tender, about 35 minutes.
Whisk together ketchup and soy sauce in a small bowl. Spread over meatloaves, increase oven temperature to broil and broil until sauce begins to brown, about 2 minutes.
Enjoy!
NOTE: For Whole30, be sure to use approved ketchup and sub white sweet potatoes.