2 TBSP coconut oil

1 small onion, finely chopped

1 carrot, finely chopped

1 rib celery, finely chopped

2 cloves garlic, minced

2 pounds ground beef, chicken or turkey

¼ cup ground flaxseed

2 large eggs

½ cup tomato juice

2 TBSP chopped parsley

1 tsp sea salt

½ tsp ground black pepper


Preheat oven 350° F. Lightly oil a rimmed baking sheet.

In a large skillet over medium heat, heat the coconut oil. Cook the onion, carrot, celery, and garlic, stirring occasionally, for 5 minutes, or until tender. Transfer to a large bowl and let cool to room temperature.

Add the ground meat, flaxseeds, eggs, tomato juice, parsley, salt and pepper to the bowl.  Mix thoroughly.

With your hands, transfer the mixture to the baking sheet and shape into a log about 9” x 5”. Bake for 1 hour 15 minutes, until the juices in the corners of the pan are clear and the meat is no longer pink. Let rest for 10 minutes before slicing.

Adapted from “Wheat Belly Cookbook”, by William Davis, MD