4cupsshredded asparaguspeeled with a vegetable peeler
4cupschopped spinach
1/4large red onionsliced
1/4cupapple cider vinegar
1/4cupcanned full fat coconut milk
2tablespoonschopped dill
Instructions
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.