Ingredients:

  • 1.5 lb lean ground beef (90/10)
  • 1/2 cup almond flour
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 cup unsweetened ketchup
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into 1-inch chunks
  • 2 cups broccoli florets
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved potatoes and carrots with olive oil, garlic powder, salt, and pepper on the baking sheet.
  3. Spread the vegetables to the edges of the pan, leaving a 9x5 inch rectangular space in the center.
  4. Roast the vegetables for 10 minutes to give the root vegetables a head start.
  5. In a large bowl, combine the ground beef, almond flour, diced onion, minced garlic, egg, Worcestershire sauce, salt, pepper, and thyme.
  6. Mix gently with your hands until just combined; do not overwork the meat to avoid a tough texture.
  7. Remove the pan from the oven and shape the meat mixture into a 9x5 inch rectangle in the center of the sheet pan.
  8. Whisk together the unsweetened ketchup, honey, apple cider vinegar, and Dijon mustard to create the glaze.
  9. Brush the glaze evenly over the top of the meatloaf and return the entire pan to the oven.
  10. Bake for approximately 15-20 minutes until the meat reaches an internal temperature of 160°F and the glaze is caramelized.