Hi Friends! Growing up I never really liked meatloaf. I don’t know when that changed but now as an adult I love it! I find meatloaf to be comforting. Just the word conjures up images of a 1950’s Donna Reed type housewife in her apron, and since becoming a stay at home mom, I guess I can relate to this image although my reality is much messier and chaotic! I truly enjoy cooking for my family. I find myself lucky to have the time and interest in trying to make them a meal that is nutritious and tasty. What I don’t like (aside from the cleanup after) is when my 2-year-old daughter, E, decides she’s going to boycott the meal I’ve prepared for her! In the blink of an eye our evening goes from happy-go-lucky to tears, tantrums, bargaining and pleading. My husband and I have decided that the rule we would stick to is that she has to try a bite of everything on her plate and if she doesn’t like it after that bite then she doesn’t have to eat anymore. Risky I know but 99% of the time she likes the food and continues eating after that initial bite. The problem comes with convincing her to try that first bite! Sigh. If there are any mom’s, dad’s, grandma’s, aunt’s or hypnotists out there with advice…please send it my way!
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In an attempt to avoid the whole fiasco that our dinner typically becomes, I decided to make my meatloaf in muffin tins and turn them into little “cupcakes” by topping them with my cheesy smashed cauliflower. So cute right?! I bet you’re wondering if it worked? The answer is no, no it did not! We still had to beg and plead for her to take a bite and after 15 minutes she finally did and then ate the whole thing. So, although this little meatloaf trick did not work in my favor, it might work for your kiddo! I wish you luck!
I’ve made this recipe at least a dozen times and it always comes out full of flavor and nice and moist. The kitchen always smells fantastic while it’s baking too! I’ve recently been trying to cook using more anti-inflammatory spices and turmeric is great for that! It’s a warm almost earthy tasting spice that’s used in mostly savory Asian and Middle Eastern dishes. In this recipe I paired it with cumin and fresh grated ginger, which is another anti-inflammatory spice. Traditionally meatloaf recipes use ketchup but since it’s difficult to find a packaged SCD legal ketchup I opted to use just plain strained tomatoes, I typically buy the Pomi brand and my homemade chicken stock to give the meat it’s moisture. We didn’t miss the absence of ketchup at all and it made the dish that much healthier by leaving it out (have you looked at the ingredient list on your ketchup bottle??)!
Like I said before, I made these to look like “cupcakes” in an attempt to appease E, but if you’d prefer to bake it in a standard meatloaf shape that’s not an issue. It just might take a bit longer to cook than if you bake it in the muffin tin. Pair this meatloaf with some cheesy smashed cauliflower and some roasted carrots and you have an easy little meal that’s sure to satisfy! Hope you enjoy!
Using the spices turmeric and ginger, this meatloaf gives a little anti-inflammatory boost to your system! A delicious main dish you can pair with your favorite sides. This Turmeric Meatloaf is gluten free and grain free. It is Paleo, Whole30 and SCD legal.
- 1 lb ground beef
- 1/4 cup spanish onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1 large egg
- 1/2 cup almond flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp minced garlic
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp fresh grated ginger
- 1/2 cup chicken stock
- 1 cup strained tomatoes
Preheat oven to 350F.
Beat the egg in a large bowl. Add in 1/4 cup of the strained tomatoes. Set aside the rest. Add all other ingredients except the ground beef. Mix well.
Add the ground beef to the bowl and using your hands, combine well. Make sure all ingredients are mixed evenly into the meat.
Stuff the mixture into your muffin tin leaving a little space at the top. Should make 11 to 12 "muffins". Top each muffin with a tablespoon of the reserved strained tomatoes.
Bake for 30 minutes. Carefully drain any grease/fat that's accumulated at the top. Decorate with smashed cauliflower and enjoy!
The mixture can also be shaped into a traditional meatloaf on a pan or baking dish, just increase baking time to 40 or 45 minutes.
If following the SCD diet, make sure to always double check the ingredients on the back of your products!
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