Hot Melt Meatloaf

Hot Melt Meatloaf

Print Recipe
Hot Melt Meatloaf
two hands in oven mitts holding a stoneware loaf pan of meatloaf
Course Main Dish
Cuisine Keto
Prep Time 30 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Course Main Dish
Cuisine Keto
Prep Time 30 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
two hands in oven mitts holding a stoneware loaf pan of meatloaf
Instructions
  1. Preheat oven to 350.
  2. In a skillet, heat the ghee and saute the onions.
  3. In a large bowl, with your very clean hands mix all ingredients--add the sauteed onions.
  4. Once everything is thoroughly mixed, put it in a loaf pan or muffin tin for smaller portions.
  5. Bake for an hour or until cooked thoroughly. Enjoy!
Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw

Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw


Print Recipe
Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. FOR QUICK PICKLED BAHN MI SLAW:
  2. In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
  3. In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
  4. FOR PORK DUMPLING MEATBALLS:
  5. In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
  6. Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
  7. At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
  8. Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
  9. Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Recipe Notes

Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.

Pin It on Pinterest