Classic Meatloaf
Ground beef
1 Egg
Bread Crumbs*
1 tablespoon Worcestershire Sauce
1 teaspoon Tomato Paste
Ketchup
Onion
Coconut oil
Salt and Pepper
First, heat coconut oil (or olive oil works too) in a pan. Add diced onion, salt and pepper and cook on medium heat for about 10 minutes. Remove from the heat and add worcestershire sauce and tomato paste. Add a few tablespoons of either stock or water and stir to combine. Leave the mixture to cool for a bit.
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In a large bowl add the egg, bread crumbs, beef and onions. Add salt and pepper to the meat and lightly mix it all together with a fork. Do not over work the meat.
Place the mixture on a baking sheet covered with parchment paper. Shape it into a rectangular shape and cover the top with ketchup. Bake in a 325 degree oven for about an hour or so. If you put a pan of hot water in the oven under the meatloaf it will keep the top from cracking. Let the meatloaf rest for a few minutes before slicing and serving.
*I make my own "lazy" bread crumbs. All I do is toast two pieces of Udi's gluten-free bread, and then put them in the food processor.
Lemon Vinaigrette
1 Lemon
2 tablespoons of good Olive Oil
1 teaspoon of Whole Grain Mustard
Salt
Pepper
Herb de Provence (if you have it on hand)
Put all of the ingredients in a small mason jar. Shake and serve! Herb de Provence raises the bar on this simple vinaigrette. The lavender in it pairs perfectly with the goat cheese and blueberries in this salad.
Roasted Yams
Coconut Oil
Yams
Salt
Pepper
For tonight's dinner I roasted the yams at the same temperature as the meatloaf. Normally I would roast them at a higher temperature, but with one oven that isn't possible. If they don't seem to be caramelizing as much as you want, then crank up the oven and cook them a bit more as the meatloaf is resting.
Dice the yams. Drizzle with coconut oil and a generous pinch of salt and pepper. Cook until soft and sweet.
Place the mixture on a baking sheet covered with parchment paper. Shape it into a rectangular shape and cover the top with ketchup. Bake in a 325 degree oven for about an hour or so. If you put a pan of hot water in the oven under the meatloaf it will keep the top from cracking. Let the meatloaf rest for a few minutes before slicing and serving.
*I make my own "lazy" bread crumbs. All I do is toast two pieces of Udi's gluten-free bread, and then put them in the food processor.
Lemon Vinaigrette
1 Lemon
2 tablespoons of good Olive Oil
1 teaspoon of Whole Grain Mustard
Salt
Pepper
Herb de Provence (if you have it on hand)
 |
Put all of the ingredients in a small mason jar. Shake and serve! Herb de Provence raises the bar on this simple vinaigrette. The lavender in it pairs perfectly with the goat cheese and blueberries in this salad.
Roasted Yams
Coconut Oil
Yams
Salt
Pepper
For tonight's dinner I roasted the yams at the same temperature as the meatloaf. Normally I would roast them at a higher temperature, but with one oven that isn't possible. If they don't seem to be caramelizing as much as you want, then crank up the oven and cook them a bit more as the meatloaf is resting.
Dice the yams. Drizzle with coconut oil and a generous pinch of salt and pepper. Cook until soft and sweet.
