We love meatloaf!
So while it’s still only February, even thought it’s currently 74 degrees in Atlanta, I thought I better get this posted before Spring is here since it’s such a great comfort meal. We love meatloaf even more with cauliflower mash. They go together like peanut butter and jelly. I have made this mash a hundred times, but the other day I used more butter and less greek yogurt and it was the best batch, so I will continue to do it this way. All you need for a good cauliflower mash is:
- 1 head cauliflower
- 1 tsp salt
- 2-3 tbsp grass fed butter
- 1/3-1/2 cup of 2% or full fat greek yogurt (or you can skip this all together and just use extra butter)
- pepper to taste
Steam the cauliflower and blend all of the ingredients together. Easy enough! And my son loved it so much he had it for breakfast. I just added extra butter so it would fill him up until lunch.
For the meatloaf, while this recipe isn’t anything ground breaking, it is my favorite meatloaf recipe and well, quite frankly, I needed to post it so I can easily find my recipe the next time.
It may not make for a pretty picture but it sure does taste good…
- 2 lbs of grass fed ground beef
- 1 cup almond meal or gluten free bread crumbs
- 2 eggs
- 2 garlic cloves, crushed
- 1 red onion, diced
- 2 tsp Worstershire
- 1.5 tsp salt
- 2 tbsp dried basil
- cracked black pepper to taste
- 5-6 bacon strips
- 1 cup ketchup (1/2 for mixture and 1/2 for on top)
- Preheat oven to 350 degrees.
- Mix all ingredients (but save 1/2 cup of the 1 cup of ketchup for the top) by hand in a large mixing bowl.
- Place meat mixture into a 9x13 large glass baking pan and flatten it out.
- Add the second 1/2 cup to form a thin layer on top.
- Then spead the bacon even across the top.
- Bake for 1 hour or until meat is no longer pink in the middle.