Prep Time: 15 minutes

Cook Time: 30 hour

Total Time: 45 minutes

Ingredients:

2 lbs ground beef (80/20 recommended for best flavor)

3 pasture-raised eggs

1 cup grated parmesan cheese (plus extra for topping)

1 tablespoon smoked paprika

1 tablespoon sweet paprika

1 tablespoon La Doña complete seasoning

1 teaspoon crushed red pepper (Badia)

1 teaspoon sriracha sauce (optional – omit for pure carnivore version)

Salt and black pepper to taste

For Topping:

2 tablespoons butter

Additional grated parmesan

Tomato sauce (optional – omit for pure carnivore version)

Instructions:

Preheat oven to 375°F (190°C)

Preparation Method: 

Line a large mixing bowl with a plastic bag for easy cleanup

Put on food-safe gloves

Mixing: 

In the lined bowl, combine ground beef, eggs, and 1 cup grated parmesan

Add both paprikas, La Doña seasoning, crushed red pepper, and sriracha (if using)

Mix thoroughly with gloved hands until all ingredients are well combined

The mixture should feel firm and hold together well due to the eggs and cheese binding

Forming: 

Transfer mixture to a loaf pan

Shape into an even loaf, pressing down slightly to remove air pockets

Baking: 

Place in preheated oven

Bake for 45-50 minutes or until internal temperature reaches 160°F (71°C)

Final Touches: 

Remove from oven

Top with butter while hot, allowing it to melt

Sprinkle additional grated parmesan cheese

If desired, add a light layer of tomato sauce (omit for carnivore version)

Return to oven for 5 minutes to melt cheese

Rest for 10 minutes before slicing

Notes:

The eggs and parmesan cheese act as excellent binders in place of traditional breadcrumbs

For a spicier version, increase the crushed red pepper

For pure carnivore version, omit sriracha and tomato sauce