Libby Wilson


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Freezer Meal Prep Series - #2

With the holidays coming up quickly, it's time to stock our freezer with food that gives us the fuel to keep going! There is nothing better than being able to grab a home cooked, high quality meal that takes less effort than ordering takeout.

Our second recipe for our freezer meal prep series - Saucy Meatloaf



  • ¾ cup coconut aminos
  • ⅓ cup tomato paste
  • 1 tbsp yellow mustard
  • 2 tsp garlic, granulated
  • 1 tsp black pepper
  • 1 tbsp balsamic vinegar

Make the sauce by combining all the ingredients into a large bowl and mix to combine thoroughly.



  • 4 lbs Butcher's Blend Ground Beef
  • 1-2 tbsp ghee or olive oil
  • 1 ½ cups onion, finely diced
  • 3 cloves garlic, sliced
  • 1 tbsp celery salt
  • 2 tbsp fresh thyme leaves
  • 3 tbsp tomato paste
  • 3 tbsp coconut aminos
  • 4 eggs, whisked
  • ¾ cup almond flour
  • 2-3 tsp kosher salt and fresh cracked pepper to taste

Preheat oven to 350 degrees and preheat a skillet over medium heat.

  1. Once skillet is warm, add the ghee and onions - let good for 5 minutes before adding the thyme and garlic.Cook for another 3-4 minutes until everything is fragrant and then add the celery salt, coconut aminos and tomato past. Mix to combine everything and then remove from heat.
  2. Add the Country Natural Beef Butcher's Blend to a large bowl followed by the cooled onion & spice mixture, eggs, almond flour, salt and pepper. Using your hands, mix to combine the ingredients well without over mixing.
  3. Evenly divide the mixture into three standard loaf pans. Rather than press the meat down to the bottom and into the sides, create a loaf within the pan giving some space between the sides and the meat - this will allow you to drain any excess fat prior to refrigerating and/or freezing. Poke 4 holes along the center of the loaf to allow the sauce to drip down into the loaf for extra saucy flavor! Coat the top of the meatloaves with ⅓ of the sauce mixture on each.
  4. Bake for approximately 40 minutes, checking with a meat thermometer for the internal temperature to just reach 160 degrees.

When you remove them, drain any excess liquid, let cool on the counter, and then in the fridge overnight before you pack them for the freezer.

You can freeze in individual slices, half loaves, full loaves or any combination that suits your individual needs.

You can freeze vacuum sealed or in plastic bags with the majority of the air removed.

For best results use within 3 months.

This recipe is Whole30 friendly, nutrient dense, and most importantly, delicious. You’ll be so excited to unearth each package and silently whisper ‘thank you’ to yourself!

This colorFULL recipe was made in partnership with Cook by Color