This does not taste like your everyday meatloaf. Topped with a sweet and sour raspberry balsamic glaze, it is a huge hit with both kids and adults!

Ingredients

1.5 lbs (0.7 kg) ground beef
1/2 cup zucchini, grated
1/2 small onion, minced
1/4 cup almond flour
2 large eggs
1 tsp Worcestershire sauce
Salt and pepper, to taste

Raspberry balsamic glaze
1/2 cup raspberries
1 Tbsp monkfruit sweetener
1 Tbsp balsamic vinegar
1 Tbsp dijon mustard
Pinch of cayenne pepper
Salt and pepper, to taste

Yields: 6 servings
Per serving*:
Calories: 314
Net carbs: 2.5
Protein (grams): 34
Fat (grams): 17

Prep time: 15 min
Cook time: 1 hr 10 min
Total time: 1 hr 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a large bowl, combine the zucchini and onion with a pinch of salt, and set aside.

Prepare the glaze, by combining all the glaze ingredients in a small saucepan.

Bring to a low boil over medium-high heat, stirring often and smashing the raspberries.

Allow the glaze to reduce about 5-8 min, stirring frequently, then set aside.

Return to the bowl with the zucchini and onion, and strain out the liquids that the salt released.

Add the remaining meatloaf ingredients, and mix well by hand, careful not to overwork the meat. Season to taste with salt and pepper.

Transfer the meat mixture to a greased loaf pan and press down lightly to even the top.

Spread the raspberry balsamic glaze evenly over the ground beef, then bake 60 minutes.

Remove the meatloaf from the oven and allow it to rest 15 min.

Gently lift the meatloaf out of the loaf pan to a cutting board and slice.

Serve with the side of your choice.