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Stuffed Deer Leftover Meatloaf with Homemade Paleo Ketchup
HEALTHY RECIPES TIPS29Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. deer (cut cooked)
- 3 eggs (raw)
- 3 arrowroot flour (or tapioca flour)
- 1 Tbsp. salt
- 1 bell pepper (red sweet)
- 3 cloves garlic
- 1/2 onion (bigger, or a whole medium)
- 1/2 cup dry white wine (you can use red wine)
- 1 Tbsp. oregano leaves
- 1/2 tsp. cumin
- 8 slices bacon (cook, with the fat of them)
- 12 slices ham (good quality, you need more or less, depends on the size that you want to make your meatloaf)
- 8 slices cheese (not too creamy, more or less, depends on the size)
- 4 stalks celery
- fresh parsley leaves (A bunch of cut, to garnish., optional)
- 1/2 cup ketchup (Homemade Paleo)
- green pitted olives
- 12 oz. tomato paste (or roasted tomato paste, organic if is possible)
- 1/2 tsp. curry powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cinnamon powder
- 1 dash clove
- 1 dash black pepper
- 1 dash cayenne pepper
- 1/2 tsp. salt
- 2 tsp. apple cider vinegar (or coconut vinegar)
- 1 cup water (or 1 cup of bone broth)
- 1/2 cup pitted dates (blended with the bone broth, depends on how sweet do you want it)
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