Ingredients
- 2 Tablespoons fresh Saporito Extra Virgin Olive Oil
- green bell pepper, diced finely
- 1 diced sweet onion
- 2+ minced garlic cloves (one can never have too much garlic)
- 2 pounds grass-fed ground beef
- 2 cup gluten-free bread crumbs
- 4 large farm-fresh eggs
- 1 cup shredded carrot
- 1 cup shredded zucchini
- pinch sea salt
- fresh ground black pepper to taste
- 1/2 cup ketchup mixed with 1 Tablespoon Saporito Maple Balsamic Vinegar
- 1 cup shredded parmesan
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a 9×5-inch loaf pan with EVOO.
- Heat olive oil in a skillet over medium heat; cook and stir chopped green bell pepper, diced onion, garlic and cook until fragrant, 1 to 2 minutes.
- Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, bell pepper and parmesan mixture in a large bowl; mix well using your hands.
- Press meat mixture into the prepared loaf pan.
- Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Spread Maple Balsamic ketchup mixture on top of the meatloaf and continue baking until bubbling, about 5 minutes more.
