CAVEMAN LOAF

If you're  a pork lover this is the good stuff!! Perfect Paleo and Gluten Free meal!

INGREDIENTS:
2.5 lbs ground pork
1lb bacon
3 large eggs
1/2 large onion diced fine
5-6 cloves of garlic chopped
2 carrots peeled and diced fine
1 medium zucchini diced fine
1/2 red pepper diced fine
9 oz bag of fresh spinach chopped
1 tablespoon salt and pepper mix ( 3parts sea salt 1 part fresh black pepper )
1 tablespoon curry powder
1 cup almond flour ( if your not a Caveman or Gluten Free use bread crumbs )
3 sweet potatos peeled and cut into 1 inch cubes
3 tablespoons coconut oil melted or olive oil

METHOD: preheat oven 350f
1) saute diced bacon in a large pan until almost crisp, drain half the fat.
2) add all the vegetables except the spinach and sweet potatoes to the bacon, cook until tender.
3) add the spinach and cook until just wilted
4) cool vegetable mixture about 20 minutes.
5) in a large bowl add the pork, eggs, almond flour, seasonings and the cooled vegetable mixture. mix well
6) turn mixture onto a roasting pan and shape into loaf form.

7) toss diced sweet potatoes with oil and a pinch or so of salt and pepper mix and place around the meat loaf.
8) bake for about 45 minutes. a meat thermometer should read over 145f when inserted into the center  (always good to be safe )

ENJOY!!!!!

LAMB SLIDERS WITH AN APRICOT ONION JAM

First thing is the lamb. I used a leg and boned it out. If you can find a boneless leg (roast) or maybe diced lamb meat that would work. For the leg roast you will need to unroll it (assuming it is rolled and tied) and trim all the fat from the meat as best as you can. You want to end up with around 2lbs of meat. Cut into chunks around 2 inch's.

Preheat oven to 350f

LAMB

2 lbs lamb meat cleaned and cubed

2 tablespoons Tagine spice (i get it at Williams Sonoma)

1 tablespoon of cumin

1/2 tablespoon salt and pepper mix ( i always have salt and pepper mix on hand 3 parts kosher or sea salt to 1 part black pepper)

1/2 cup white wine

1/4 cup extra virgin olive oil.

 Mix all together in a pan and roast covered with foil for around an hour and a half, lamb will shed when ready.

Cool enough to handle then shed with your hands or a fork and pour the juice from the pan over the lamb after shedding. Check for seasoning.

APRICOT ONION JAM

1 large onion sliced thin (softball size)

1 tablespoon of butter

3-4 tablespoons apricot preserves (i used hero brand)

1 tablespoon sliced fresh mint leaves

2 pinch salt and pepper

Heat the butter in a pan, cast iron works best, over medium heat.

Add the onions and let sit without stirring until they start to brown, should take 4-5 mins.

Then stir and continue to brown until golden.

Turn off the heat and add the apricot preserves until melted

Then add the mint.

Mix and taste, you may like more apricot.

ROLLS

I used Kings Hawaiian Sweet Roll

But any small bun or potato bun will do.

ASSEMBLE

Just open the bun add a bit of lamb a teaspoon of the apricot onion jam and enjoy!