Those of you who follow me on Instagram know that I love to cook. It’s my favorite thing to do at home especially on the days that I’m not training. People have asked me if I could share some recipes on my blog so I finally started taking some notes when I cook and to share the secrets of my food Jitsu with you.

What is food Jitsu you ask..? Well jiu-jitsu literally translates to technique so food Jitsu is my technique when it comes to preparing food. I’m constantly trying to find the most efficient way to prepare healthy and super tasty food for myself. I hope you guys enjoy and come back every Friday for a new recipe. See you in the kitchen!

Primal Venison Meatloaf

This is my go-to meatloaf recipe. Feel free to swap out the venison for your preferred ground meat. Try lamb, beef, or even bison.

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Author Kristen

Ingredients

  • 1 lb ground venison
  • 1 lb ground pork
  • 1 medium yellow onion chopped into a small dice
  • 1 large stalk of celery chopped into a small dice
  • 1 medium carrot chopped into a small dice
  • 2 tbsp butter or ghee
  • 2 tsp dried thyme
  • 1 tsp red pepper flakes
  • 1 cup almond flour
  • 1/2 cup cream I used raw cream
  • 1 tsp salt
  • 1 tsp pepper
  • 1 large pastured egg
  • 1 can tomato paste
  • 1 cup water

Instructions

  1. Preheat oven to 350

  2. Do all you mise en place, get out all of your equipment you'll need, get out all of your ingredients, and chop all of your veggies.

  3. Heat cast iron skillet to medium heat, add butter or ghee to the pan, add onions, carrots, and celery and cook until the onion start to become translucent. About 5 minutes.

  4. While the veggies are cooking soak almond flour with cream in a medium sized bowl. 

  5. Add dried thyme and red chili flakes to veggies, cook until fragrant. About 1 minute. Then take off of the heat and set aside.

  6. Take out your Kitchen Aid with a paddle attachment. Add venison, pork, soaked almond flour, cooked veggies, egg, salt, and pepper. Turn on the Kitchen Aid to stir until everything is incorporated.

  7. Pour mixture into a 9x12 pyrex pan and spread out the mixture evenly. Frost meatloaf with tomato paste and then pour one cup of water over top the entire meatloaf.

  8. Place in the oven until all of the water has evaporated. About 1- 1 1/2 hrs. 

  9. While meatloaf is cooking make your sides. I made cauliflower puree and brussel sprouts from the Julie Bauer's cookbook.

  10. Take meatloaf and let it rest for 10 minutes. Then dig in!

 

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