meatloafleftover from Slow Cooked Meatloaf over Asparagus Salad, cubed
Instructions
In a large skillet, heat the ghee over medium-high heat. Add garlic, sauté for about 2 minutes until fragrant, then add zucchini, toss for another 3 minutes, or until tender. Add in the bone broth and season with salt and pepper and then toss in the meatloaf. Reduce heat to low, simmer for about 10 minutes, or until broth reduces by half, and then serve.