Momentous Meatloaf

Super moist, comforting, ultra satisfying meatloaf. This meatloaf is a serious meal-maker. Your family will keep coming back for more, begging you to make this recipe again and again. Serve with a side of kale, mashed parsnips, or both(!) for a dinner that will leave your family with feelings of loving adoration.

Ingredients:

1 Green Bell Pepper, Finely Chopped
2 lbs Ground Beef, 15% Fat
1 Cup Grated Carrots
2 Eggs
3/4 cup Buckwheat Flour
5 tbsp Applesauce
2 15-Ounce Cans of Tomato Paste
1 tbsp Mustard Powder
1 tbsp Cinnamon
1 tbsp Pink Himalayan Salt
Coconut Oil for Greasing the Pan
1 Large, or Two Small Loaf Pans

Preheat oven to 325 degrees Fahrenheit.

In large bowl, mix:

Actually, put aside about 1/4 of the chopped green pepper. We will use it at the end.

Combine buckwheat flour after all other ingredients have been mixed.

Pour mixture into a greased loaf pan, smoothing the top. I only have small loaf pans, so I split the mixture up into two pans.

In a separate bowl, mix 1 can tomato paste and 1 tbsp applesauce with the approximate 1/4 chopped green pepper you put aside earlier. Spread mixture over the meatloaf.

Put pans in oven and bake for 45 minutes at 325 degrees Fahrenheit. Your meat thermometer will read 160 degrees Fahrenheit when done.

Serves 4-6. Enjoy!