The end result here was a bit mushy, but very tasty. This is an extremely easy recipe
- 3 lb very lean (at least 94%) ground beef
- 1 28 oz can crushed tomatoes
- 8 eggs
- 2 Tbsp dried parsley flakes
- 1 Tbsp crushed rosemary
- 1 Tbsp thyme
- 1 Tbsp black pepper
- 1/2 tsp ground cayenne pepper
In a large mixing bowl, thoroughly combined the ingredients. I find it easiest to put on some plastic gloves and just dive in with my hands.
Grease the interior of a 4-5 quart slow cooker. I use cooking spray on the inside of slow cooker liner bags. Makes cleanup easier.
Cook on low 6-8 hours.
Really. That’s it. Serves 8-12.
I might add about a quarter cup or so of coconut flower next time to soak up some of the liquid that cooks out. That might help to make it not so mushy next time.
The Writer in Black 
Hmmmmm…try swapping a couple of 12 oz. cans of tomato paste for the can of crushed tomatoes. You’ll get the tomato, without the water.
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I’d say Italian bread crumbs, but I seem to recall you doing the no gluten thing.
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Not gluten. I’ve done recipes where I’ve actually added gluten (none I’ve posted, but things I’ve experimented with. It’s low carb. I’ve been aggressively low-carb since I was diagnosed with diabetes.
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