Day: October 9, 2013

Meatloaf 3 Ways (GAPS/Paleo)

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Copy (1 ) of meatloaf

I like blogging and cooking, but I also have a husband, a couple of kids, two cats, and a job in special ed. And I’m going to school to become a Nutritional Therapy Practitioner. So while I love spending time in the kitchen, tonight it’s not going to happen. My go to meal when I have no time is meatloaf and some veggie, usually mashed cauliflower. My family doesn’t like the same thing all of the time, so I have three different ways I like to season the meatloaf.

Italian Seasoned

* 1 1/2 lbs ground meat (pork, beef, or turkey, any mix you like)

* 1/2 onion, finely chopped

* 1 1/2 tsp oregano

* 1 1/2 tsp basil

* 3/4 to 1 tsp sea salt (Celtic, Himalayan)

*1/4 c raw Parmesan (can be omitted)

* 1 clove of garlic, finely minced or pressed

Asian Seasoned

* 1 1/2 lbs ground meat (beef, turkey, pork)

* 1 1/2 tsp sesame oil

* 1 clove garlic, pressed or minced

* 2 green onions, chopped

* 1/4 tsp fish sauce (Red Boat is GAPS legal)

* 3/4 tsp sea salt (Celtic, Himalayan)

* 1 tsp honey  (optional)

“Breakfast Sausage” Seasoned

* 1 1/2 lbs ground meat (beef, turkey, pork, or mix)

* 1/2 onion, finely chopped

* 1 tsp sea salt (Celtic, Himalayan)

* 1 1/2 Tbsp rubbed sage

* 1 1/2 tsp thyme

* 1 tsp paprika

* 1/2 to 1 tsp cayenne (if you want it spicy)

* 2 cloves garlic, pressed or minced

Directions for any of the three

Mix all ingredients in a large bowl until well combined. Put the mixture into a loaf pan and bake at 350 degrees for 60-65 minutes. Remove from the oven and let rest a few minutes to let some of the juices reabsorb.

If you absolutely need ketchup with your meatloaf (I don’t), here’s a recipe.

In case you’re wondering what the stuff at the bottom of the picture is, it’s some of my home fermented cortido (it’s like Mexican sauerkraut). And in case you’re wondering whether I’m really going to eat three pieces of meatloaf, the answer is yes :). I’m starving!