Grain-free Meatloaf Dinner
I follow some awesome food blogs. Most of the time I'm pinning and sharing their resources in the hopes of making some of them for my family. This day I pinned, shared, and cooked!
It was my first time making a grain-free meatloaf. I don't follow any diets or styles of eating like Paleo, WAPF, and the likes, but I do enjoy experimenting in the kitchen.
For my meatloaves, I typically use plain Panko bread crumbs and add my own spices to it. I've noticed the last few times though a slight inflammation after consuming it with grains. So, why not try something different! I must say that I didn't experience the bloating afterwards. The best though was my family's enjoyment of the dish. I was about to write - entire dish, but I recall that my son is not a fan of green beans. I know, I know, most kids like green beans and corn but my son is different - he likes squash and other veggies most kids don't take to very well. He doesn't like corn either.
The recipe for the meatloaf is from Life Made Full. I made some modifications because that's just what I do. Below is the recipe that includes my changes and the rest of the ingredients for the two sides - roasted green beans and mashed potatoes. Click on the title below for her full recipe.
1 pound of ground beef
1/3 cup of almond flour
1 medium onion, 1/2 diced, 1/2 chopped
1/2 tsp minced garlic + 1/2 tsp
1 T mustard
1/4 T cayenne
1/4 T tumeric
1/2 T garlic salt
1 T organic ketchup
3 T almond - coconut milk (I used Califia Farms brand.) + 1 T (a splash)
1/4 cup EVOO + 1 T
1 tsp dried oregano
3 T butter
Brown the diced onions with garlic in 1 T EVOO in a pot (not skillet) on medium low heat. You'll be using this same pot for the rest of the meal. This takes about 10 minutes.
Preheat oven to 350 degrees and line a broiler pan with foil.
In a bowl, combine all ingredients incorporating onions and garlic last. Shape loaves with your hands and bake for 40 minutes. Internal temp must reach 160.
While the meatloaf is baking, you'll be preparing your green beans and mashed potatoes. Cut off the ends as shown above. You will add spring water to the pan that you cooked the onions and garlic in.
When water comes to a boil, add the green beans in carefully and blanch them for 3 minutes. Drain the beans saving the water from the pot. You'll need this again for the mashed potatoes. Note: Using the same pan for an entire meal helps develop flavors so that each dish has a hint or two of the other items on the plate.
While waiting for the water to boil, make a marinade for the green beans. You'll need 1/4 cup EVOO, the chopped onions, 1/2 tsp minced garlic and 1 tsp dried oregano.
When beans have been drained, coat them with the marinade. Roast in the oven at 350 for 20 minutes. Don't rinse the bowl. You'll use this for your potatoes.
While the meatloaf is baking and the green beans are roasting, boil the water from the drained green beans (may need to add more spring water as necessary). Wash, peel, and cut the potatoes and boil them until the right texture - about 10 minutes. Drain the potatoes and toss them in the bowl from the marinade. (No image.) Mash potatoes with 3 T butter and a splash of the almond-coconut milk. Add S&P as necessary.
Your dinner will be done from start to finish in about 60 minutes. If you have a double oven, it helps with completion. If not, no worries - you're baking the meatloaf and roasting the green beans at the same temperature.
Choose, eat, and live well! =)
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