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Patty's Goat Meatloaf
From Dothan, Alabama
<p>I <span class="caps">LOVE</span> the taste of the goat meat. I don’t eat grains of any kind so developed this. I like a <span class="caps">LOT</span> of garlic so feel free to use less.</p>Source: Patty Donovan (Entered by Patricia Donovan)
Serves: 9 slices
Ingredients
2 lbs
Ground Goat
1 medium
yellow onion (diced)
2 TBS
Tomato Paste
1 cup
Celery (diced)
2 Large
Eggs
1 TBS
Konjac Flour (glucomannan)
1/2 cup
Grated Pecorino Romano
2 tsp
Sea Salt
1 tsp
Black Pepper
1/2 TBS
Red Pepper Flakes
2 TBS
Italian Seasoning
3 TBS
Dried Parsley
3 TBS
Prepared Horseradish
2 TBS
Coconut (or oil of choice)
10-12 cloves
Garlic (diced)
Step by Step Instructions
- 1. Using the oil, place celery in fry pan and cook til soft. When celery close to ready, add onion and cook til carmelized (brown). Just before onions finished add garlic. Stir frequently throughout. Set aside to cool.
- Put all ingredients in a large bowl and mix until well mixed. (hands work best)
- Place mixture in large meatloaf pan or pat into a cake pan. Bake at 350F for one hour or until meat thermometer reads 155F.
- NOTES: The konjac is a fiber flour that I use instead of breadcrumbs. You can use coconut flour, psyllium etc. Feel free to decrease amounts of some of the spices: I like it hot :) You can use Parmesan cheese instead of Pecorino Romano (which is a sheep cheese)