Slow Cooked Meatloaf over Asparagus Salad

Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Servings 4 servings


  • 1 1/2 pounds ground beef
  • 1 1/2 pounds ground pork
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons dried parsley
  • 2 cups shredded cabbage
  • 4 tablespoons coconut flour
  • 4 tablespoons ghee
  • 4 cups shredded asparagus peeled with a vegetable peeler
  • 4 cups chopped spinach
  • 1/4 large red onion sliced
  • 1/4 cup apple cider vinegar
  • 1/4 cup canned full fat coconut milk
  • 2 tablespoons chopped dill


  • In a large bowl, mix the first 8 ingredients (beef through coconut flour). Form meat mixture into a loaf shape.
  • Oil a large crock cooker with ghee and place the meatloaf into the crock cooker. Cover and cook on LOW for 6 hours, until the center on the meatloaf is no longer pink. Remove half the meatloaf and set aside for lunch the next day (Meatloaf and Zucchini Skillet).
  • In a medium bowl, add the remaining ingredients and sea salt and freshly ground black pepper to taste. Mix well and serve with the meatloaf.


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