Preheat oven to 375 degrees F. Heat a skillet over medium heat. Add the bacon and cook for
4 to 5 minutes, or until brown and crisp. Transfer to a plate with a slotted spoon. cook the
diced onion and bell pepper in the bacon drippings until tender.
combine the ground beet egg, and potato starch in a medium bowl. Add the bacon, onions,
and bell pepper, and stir gently to mix. Season with freshly ground black pepper. pour the
mixture into a loaf pan.
In another bowl, stir the ketchup, mustard, and maple syrup together. pour this mixture over
the meatloaf. Bake for 4o minutes, or until cooked through and brown on top.
Preheat oven to 350°f. In a large pan brown the beef over medium heat. Stir continuously as to not burn.
Add the full garlic cloves, onion, and bell pepper. Cook for five minutes more.
Stir in tomato paste and sauce. Once stirred add in the herbs. Season to taste with the black pepper.
Bring mix to boil and then remove from heat.
In a 8x11 or 9x13 inch casserole dish place a thin layer of the sauce. Layer the zucchini and mushrooms over the sauce and alternate layers until you run out of ingredients.
cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional five minutes. At this point you may also choose to top with your favorite paleo shredded cheese or cheese alternatives. Not necessary but adds a yummy twist.
Allow to rest give minutes before serving.
Serve along side a garden salad. I paired it with a bed of romaine topped with diced roma tomatoes, paleo croutons, and homemade balsamic dressing. Delicious.