Dinner

spice up your carnivore lifestyle

Carnivore Casserole with Ground Beef (Breakfast or Dinner)

Make a carnivore casserole for breakfast or dinner any day of the week. All you need to do is combine ground beef with eggs, cream, and cream cheese, then bake until done! This is a quick and easy meal made entirely from animal-based ingredients, perfect for a carnivore diet.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
 
Ingredients
  • 1 pound ground beef
  • 6 large eggs
  • ½ cup heavy cream
  • 2 tablespoons cream cheese softened
  • 1 teaspoon salt
 Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Lightly brown meat in a skillet over medium heat.
  3. Whisk the eggs in a large bowl. Add the cream, cream cheese, and salt. Mix well to combine. Add meat and stir well.
  4. Pour the egg meat mixture into a greased 9-inch round pie plate or something similar. Bake for 25-30 minutes until eggs set. Let rest for 10 minutes, then slice and serve.
For the printable recipe card, keto option and complete details, please visit Primal Edge Health and read the Carnivore Casserole post and check out The Carnivore Cookbook too!

Carnivore Meatballs (Zero Carb)

Carnivore meatballs are the easiest recipe to meal prep with ground beef. Meatballs are a practical, dairy-free and freezer-friendly staple for breakfast, lunch, or dinner. Share the keto meatball option with your family so everyone can enjoy a meal together!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
 

Ingredients

  • 2 pounds ground beef
  • 1 tablespoon salt
 

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix meat and salt in a bowl or combine all ingredients for the keto option.
  3. Form 2-ounce balls in the palm of your hand.
  4. Arrange in a glass baking dish and bake for 25-30 minutes until cooked and juices run. I use a 9×13-inch (23×33-cm) glass dish. If you have something smaller, pack the balls in snuggly. It’s fine if the meatballs touch slightly while cooking.
  5. Remove from the oven and cool for 5 minutes. Serve warm
For the printable recipe card, keto option and complete details, please visit Primal Edge Health and read the Carnivore Meatballs Recipe post and check out The Carnivore Cookbook too!

How To Make Carnivore Diet Fat Bomb Meat Balls

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make carnivore diet fat bomb meat balls!

Ingredient List:

Grass-fed Ground Beef 1 Pound Redmond Sea Salt 1 Tablespoon   Organic Whole Milk Mozzarella         8 Ounces Beef Tallow

Alfredo Sauce

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make a quick and easy carnivore diet style Alfredo sauce.  You can use this Alfredo sauce as a dip for steaks, chicken, or any other meat.  However, this recipe is 99% dairy.

Ingredients:
1/2 Cup of Grated Parmesan Cheese
 1 Tablespoon Grass-fed Butter
1 1/2 Cup of Organic Heavy Cream
Redmond Sea Salt
 
Check out the video by Wild Lumens for the step-by-step instructions!

Fatbread

This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!

Ingredients:

250g cream cheese

3 eggs

350g cooked fatty bacon 

180g grated mozzarella cheese

1/3 cup parmesan cheese

Directions

Blend cream cheese with eggs, fine chop the bacon as small as possible.  Mix bacon into the cream cheese mixture then fold in the mozzarella and parmesan cheese.

Spread out flat on a baking sheet and bake at 200 degrees Celsius for 20 minutes.

Cut into squares, use as a carnivore pizza base or be creative!

Peruvian chicken wings with aji verde

PERUVIAN CHICKEN WINGS WITH AJI VERDE

Serves 4

1.5 kg chicken wings coriander leaves, to serve

1 lime, halved

Aji verde

2 large handfuls of coriander leaves

1 serrano chilli, deseeded and chopped

100 g Aioli 

1 tablespoon olive oil

1 tablespoon apple cider vinegar

sea salt and freshly ground black pepper

Spicy marinade

2 tablespoons coconut oil or good-quality animal fat, melted

4 garlic cloves, finely chopped

3 tablespoons tamari or coconut aminos

3 tablespoons lime juice

3 tablespoons honey

2 tablespoons chipotle chillies in adobo sauce, finely chopped

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon finely chopped thyme leaves

1 teaspoon sea salt

For the aji verde, combine the coriander, chilli, aioli, olive oil and vinegar in a blender with a pinch of salt and blend until smooth. Taste and season with salt and pepper. Pour into

a small bowl, cover and refrigerate until required.

Combine all the spicy marinade ingredients in a large bowl. Toss the wings in the spicy marinade and turn to coat well.

Cover and marinate in the fridge for 2 hours or, for best results, overnight.

Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

Place the wings in a single layer on the prepared tray and pour over any remaining marinade. Roast, flipping and basting the wings occasionally, for 40 minutes, or until golden and

cooked through.

Season the wings with salt and pepper and transfer to a serving platter. Serve scattered with coriander leaves and with the aji verde and lime halves on the side.

Lamb ribs with chermoula

‘Shut the gate’ is one of the funniest ways to express when something is so fantastic

that there is nothing left to say on the matter. Well, I reckon this lamb rib dish is one of

the best I have ever had the pleasure of cooking and eating; so, yeah . . . shut the damn

gate! In all seriousness, though, ribs are the tastiest cut of lamb as they have an amazing

layer of fat on top of the meat. When cooked slowly in spices until the meat is falling off

the bone, and finished with a zingy chermoula, not much can top them.

LAMB RIBS WITH CHERMOULA

1.5 kg lamb ribs

3 tablespoons lard or other

good-quality animal fat

sea salt and freshly ground

black pepper

Chermoula

1 large handful of coriander leaves, chopped

1 large handful of flat-leaf parsley leaves, chopped

1 large handful of mint leaves, chopped

2 garlic cloves, chopped

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 teaspoon smoked paprika

½ long red chilli, deseeded and chopped

3 tablespoons lemon juice

125 ml (1/2 cup) olive oil

sea salt and freshly ground

black pepper

To make the chermoula, combine the herbs, garlic, spices, chilli and lemon juice in a food processor and process to a paste.

With the motor running, drizzle in the olive oil and process until smooth. Season with salt and pepper to taste.

Preheat the oven to 150°C (130°C fan-forced).

Rub the ribs with the fat and sprinkle with a generous amount of salt and pepper.

Heat a large flameproof casserole dish over medium–high heat.

Add the ribs in batches and seal on all sides for 4–5 minutes until browned.

Return all the ribs to the dish, cover with the lid and roast in the oven for 3 hours, or until the meat is tender and falling off the bone.

Cut the ribs into pieces, drizzle over the chermoula and serve.

Serves 4

Lamb chops with anchovy aioli

One of the more unusual flavour combinations I was introduced to when I started my chef

apprenticeship about 30 years ago was the marriage of anchovy and lamb. The salty nature

of anchovies works so well with lamb, that I have used this combination in many ways since

that first encounter. Try this classic surf and turf for yourself, I know you’ll be convinced.

LAMB CHOPS WITH ANCHOVY AIOLI

Serves 4

4 x 180 g lamb forequarter chops

sea salt and freshly ground

black pepper

1 pinch of dried mint

½ teaspoon ground cumin

3 tablespoons coconut oil or good-quality animal fat

Anchovy aioli

6 jarred salted anchovy fillets, rinsed and patted dry, finely chopped

1 tablespoon finely chopped dill fronds

1 tablespoon finely chopped flat-leaf parsley leaves

250 g (1 cup) Aioli (see recipe below)

sea salt and freshly ground black pepper

Place all the anchovy aioli ingredients in a bowl and mix to combine. Taste and season with more salt and pepper if needed.

Season the lamb chops with salt and pepper and sprinkle over the dried mint and cumin.

Heat the coconut oil or animal fat in a large frying pan over medium–high heat. Add the lamb and cook, turning occasionally, for 6–7 minutes for medium–rare (or cook to your liking). Transfer to a plate and allow to rest for 5 minutes, keeping warm.

Serve the lamb chops with the anchovy aioli.

AIOLI

Makes 470 g

6 roasted garlic cloves

4 egg yolks

2 teaspoons Dijon mustard

2 teaspoons apple cider vinegar

1 ½ tablespoons lemon juice

420 ml (1 cups) olive oil

sea salt and freshly ground black pepper

Combine the garlic, egg yolks, mustard, vinegar, lemon juice and olive oil in a glass jug. Using a hand-held blender, blend, working the blade from the bottom of the jug slowly to the top, until thick and creamy. Alternatively, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin, steady stream and process until the aioli is thick and creamy. Season with salt and pepper. 

Store in an airtight container in the fridge for up to 5 days.

Fried Meatloaf

Fried Meatloaf
 
 
Prep time
10 mins
Cook time
70 mins
Total time
1 hour 20 mins
 
Author: Maria Emmerich
Serves: 8
Ingredients
  • Meatloaf Cordon Bleu:
  • 2 pounds ground beef 85% lean
  • ½ cup chopped mushrooms
  • ½ cup parmesan cheese, shredded
  • 1 small onion, chopped
  • 2 large eggs beaten
  • ⅛ teaspoon garlic powder
  • 1 teaspoon fine grain sea salt
  • 1 teaspoon pepper
  • 4 ounces thinly sliced cooked ham
  • 4 ounces provolone cheese, sliced
  • Breading:
  • ½ cup powdered Parmesan cheese (or more pork panko if dairy free)
  • 1 large egg
  • 1 cup pork panko or crushed pork rinds
  • 4¾-inch-thick slices cold leftover keto meatloaf
  • Duck fat spray
 
Instructions
  1. Meatloaf Cordon Bleu:
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix together the ground beef, Parmesan, mushrooms, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to ½ inch thick.
  4. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9×5 inch loaf pan.
  5. Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.
  6. Fried Meatloaf:
  7. Preheat air fryer to 400 degrees F.
  8. Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the powdered Parmesan in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the pork panko or crushed pork rinds in the third dish.
  9. Working with one slice at a time, dredge the meatloaf first in the powdered Parmesan and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the pork panko, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray.
  10. Spray the coated slices of meatloaf with duck fat spray. Place slices into the air fryer 8 minutes, flipping with a spatula after 4 minutes or until slices are golden brown. Serve hot.
 
Notes
Nutritional Information:
486 calories, 34g fat, 42g protein, 3g carbs, 0.3g fiber
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 

Pemmican

This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill. 

Prep Time: 20 minutes

Total Time: 20 minutes

 

Ingredients

  • 454 grams meat dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices optional
  • 454 grams tallow melted

Instructions

  1. Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
  2. Combine the meat, salt, and optional herbs and spices in a bowl.
  3. Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
  4. Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.

Notes

See notes in recipe text for the best way to dry meat.

In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.

Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.

For the printable recipe and complete recipe details, visit the Pemmican Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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