I am forever on the quest for the perfect meatloaf recipe. This is one of literally 15 recipes I have made since January. It turned out pretty good, although it had more ingredients than most. Jeremy (9.5 yrs.) gave it a 10, Zach gave it an 8.5 and Noah (15 yrs.) gave it a 7, but he is really not a meat loaf kind of kid. I served it with ketchup (from a jar for the kids, homemade for Matt and me), sautéed kale (adult), cucumber slices (kid), mashed sweet potatoes (everyone but me), mashed parsnips (adults and Zach).
The recipe was from Against all Grain. I am not really the kind of cook that follows a recipe to a T. I kind of like to make it my own, so to speak. This is especially so when you are trying to make your meal family friendly and deal with digestion issues, which I have LOTS of them. The meatloaf recipe was supposed to be “cupcakes” in a muffin tin. We voted to put it in a loaf pan instead, since they sometimes get dried out as past experience has shown us. Besides, cleaning up 1 loaf pan is easier than 6 muffin tins or ramekins.
*TIP* giving kids choices in the dinner making process gets them vested in the meal!
Prep Time: 10 minutes
Cook Time: 45 – 50 minutes
Servings: About 6 dinner sized servings
• 2 pounds ground turkey (the recipe actually called for half beef/half pork)
• 2 medium carrots, chopped (I took ½ a bag of shredded carrots and finely chopped them in the food processor)
• ½ tbsp. garlic infused olive oil (with my digestion stuff, I use this instead of actual garlic)
• ¼ cup scallions, green part only. I chopped them in the food processor too. (I don’t cook with onions, just scallions and chives again for digestion stuff)
• 1 can of tomato paste
• ½ cup almond meal (I use Honeyville which you can order from Amazon – keep in frig!)
• 1 egg
• 1 tbsp. fish sauce (I use Red Boat which you can order from Amazon)
• 2 tsp. Dijon mustard
• 1 tsp. apple cider vinegar
• Sea salt and pepper as needed
• ¼ cup fresh cilantro (My family LOVES it and we get tons from our CSA so I put it in everything)
1. Mush it altogether in a big bowl
2. Grease a 9 by 5 loaf pan with olive oil and pour into the pan.
3. Cook on 350 for about 45 – 50 minutes depending on how hot your oven is.
4. Check half way. I took it out at 45 minutes and sliced it and returned it to the oven for another 5 minutes.
Because the dinner was already a little time intensive, I didn’t fuss with the kale. This is what I did …
1. Chop 1 head of kale into small pieces;
2. Warm a tsp. or so of ghee in a large frying pan.
3. Sauté kale until it softens. Add salt and pepper. I added some chicken broth too to moisten it all up.
Did you know that if you leave the kale you were saving for lunch simmering on the stove while you go pick up a child from practice, when you come back you have kale chips. That was a bonus on top of the fact that I still have my house!!!!!!!!!!