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Patty's Goat Meatloaf

From Dothan, Alabama

<p>I <span class="caps">LOVE</span> the taste of the goat meat. I don&#8217;t eat grains of any kind so developed this. I like a <span class="caps">LOT</span> of garlic so feel free to use less.</p>
Source: Patty Donovan (Entered by Patricia Donovan)
Serves: 9 slices

2 lbs Ground Goat
1 medium yellow onion (diced)
2 TBS Tomato Paste
1 cup Celery (diced)
2 Large Eggs
1 TBS Konjac Flour (glucomannan)
1/2 cup Grated Pecorino Romano
2 tsp Sea Salt
1 tsp Black Pepper
1/2 TBS Red Pepper Flakes
2 TBS Italian Seasoning
3 TBS Dried Parsley
3 TBS Prepared Horseradish
2 TBS Coconut (or oil of choice)
10-12 cloves Garlic (diced)

Step by Step Instructions
  1. 1. Using the oil, place celery in fry pan and cook til soft. When celery close to ready, add onion and cook til carmelized (brown). Just before onions finished add garlic. Stir frequently throughout. Set aside to cool.
  2. Put all ingredients in a large bowl and mix until well mixed. (hands work best)
  3. Place mixture in large meatloaf pan or pat into a cake pan. Bake at 350F for one hour or until meat thermometer reads 155F.
  4. NOTES: The konjac is a fiber flour that I use instead of breadcrumbs. You can use coconut flour, psyllium etc. Feel free to decrease amounts of some of the spices: I like it hot :) You can use Parmesan cheese instead of Pecorino Romano (which is a sheep cheese)