Tuesday, March 27, 2012

Meat Loaf almost like Mom's

Meat loaf is one of those basic beef recipes that have been passed down from generation to generation. Unfortunately, too many of the recipes are full of sugar and white flour - not things we in the Paleo community want to eat.

However there are great substitutes that will work in pretty well every recipe, and which often even add considerable flavour. For breadcrumbs you can use coconut flour, almond flour, or finely chopped nuts. And instead of using ketchup or barb. sauce, use a tomato sauce, or Salsa if you like spicy dishes.

Here is a very basic recipe which can be changed each time you make it. This photo from foodnetwork.com looks like how I serve this meatloaf - with mashed cauliflower and mushroom gravy. (I'm sure they use mashed potatoes but we'll pretend it's mashed cauliflower.)

 At http://foodnetwork.com they cover their meatloaf with bacon which is a great idea.

And you can always make individual meatloafs in muffin tins which is a great way to make it when you only use one or two servings at a time. (Image from ntscblog.com )

Ingredients :

- olive oil or coconut oil
- 2 lbs. of ground beef
- 2 eggs
- 1/2 cup of coconut or almond flour or finely chopped nuts
- 1/2 cup Italian meat sauce (or other home made tomato sauce) or salsa
- 1/2 cup finely chopped red or yellow pepper
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped parsley
- salt and pepper to taste

 You can leave out any of the vegetables or add others (like spinach, mushrooms or even chopped olives) and the recipe will still turn out very well. You might just need to adjust the liquid ingredients a little.

Directions :

- Pre-heat oven to 375"F
- Lightly grease a large baking dish or a 12 cup muffin pan. (This will help you remove the cooked meatloaf, and the pan washes easier as well.)
- Chop all your vegetables (easy to do by dumping them all together into your food processor)
- Put everything into a large bowl and mix until everything is incorporated very well.
- Either form into a large meatloaf or fill the muffin cups. You will probably find that doing this right in the baking pan is the easiest way.
 - Bake the meatloaf for 1 to 1 1/2 hours until done. If making mini meatloaves, start checking after 30 mins.

 (will freeze)

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1 comment:

  1. I made this for dinner tonight, and I was majorly impressed. My husband isn't a big fan of meatloaf, and I've really had a hard time finding a decent recipe since we both started SCD. We both loved this recipe! I didn't have any tomato sauce, so I used tomato paste mixed with a little apple juice. I also used Italian seasoning instead of the parsley, and for the peppers and onions, I just pulled some out of a bag of frozen fajita veggies and chopped them up. This was definitely a keeper!


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