“Cheesy” Paleo Meatloaf

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Happy almost Father’s Day!

I’ve been playing around with this recipe for a while now. I never thought I would enjoy Paleo meatloaf without grain based bread crumbs, but I was wrong! When you start thinking outside the box of traditional cooking ingredients, it really is amazing what you can create.

Living with dietary restrictions is not easy, but if you can see past the limitation part of it, you will eventually feel liberated by your healthier choices. Once your taste buds start to pick up on the subtle, natural flavors of real food, you realize that there are many options that are not only nutritious, but delicious as well. It will take some time and effort on your part, though. Aren’t you worth it? Of course you are!

One of the secret ingredients in this recipe is, believe it or not, cashews! They are a good source of vitamin K, and minerals like iron, magnesium, phosphorous, zinc, copper, and manganese. Plus, the monounsaturated fat and protein they contain will keep you full for longer than high carb/glycemic alternatives, so a handful of them is a healthy snack option! Like anything else, moderation is key, though. I wouldn’t use them as a flour every day, because you end up eating  a lot more of them than you ever could when eating them whole. In the future, I am going to work on reducing the quantity of cashews I use in this recipe, and I will keep you updated as to my progress.

The other secret ingredient is one that we all know is a healthy choice: spinach. We all know how essential leafy green vegetables are to a healthy diet, and it’s one recommendation that every nutritionist would agree upon! Of course, spinach is high in oxalates, though, so like anything else, it’s good to rotate the types of greens you eat and practice moderation.

Let’s get to the recipe, which takes on an even cheesier flavor when served the next day:

“Cheesy” Paleo Meatloaf

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 60 minutes

Yield: 8 to 10 servings

Gluten/Grain/Egg Free Meatloaf, brought to you by Dawn Riccardi Morris of www.TransformedByFood.com.

Ingredients

  • 3 lbs ground beef (preferably 100% grass fed, organic)
  • 2 cups raw cashews (preferably organic, soaked and dehydrated)
  • 3 T arrowroot flour
  • 2T garlic powder
  • 1/2 tsp Celtic Sea Salt
  • 1 large onion (I used a red one)
  • 3 to 4 oz fresh spinach (preferably organic)
  • 3T Worcestershire sauce (preferably organic and gluten free) or soy-free Coconut Aminos
  • 2T ground flax seeds (best freshly ground, freeze any excess immediately)
  • 8T hot water
  • Organic ketchup or salsa (optional topping)

Instructions

  1. Heat water almost to boiling.
  2. Place ground flax seeds in small bowl and add 6T of the water (discard the rest). Stir for a minute, and set aside to thicken, stirring occasionally. After 5 or 10 minutes, it will have a consistency similar to eggs.
  3. Preheat oven to 375 degrees, and line 13X9 inch baking pan (I use Pyrex) with unbleached parchment paper. Set pan aside.
  4. Place cashews in food processor and grind into a flour.
  5. Add arrowroot, garlic powder, and Celtic Sea Salt and process briefly until combined evenly.
  6. Transfer dry mixture into a small bowl.
  7. Cut onion into 4 pieces and add to food processor (no need to clean it out first). Process into small pieces.
  8. Place spinach into measuring cup. You want to press it down until you get 2 firmly packed cups. Add to food processor, along with grated onion. Process it into tiny pieces as well. Press it all down from sides with a spoon, then add the Worcestershire sauce or Coconut Aminos and process briefly to blend. Set aside while you get a big bowl out to bring it all together.
  9. Place ground beef in large bowl, breaking into chunks as you do. Stir the flax eggs one more time and add to bowl. Blend thoroughly with your hands until evenly distributed. Then add spinach and onion mixture, and do that same.
  10. Finally, add dry cashew mixture to large bowl and blend with your hands until it's evenly distributed as well.
  11. Transfer mixture to baking pan and bake for about 30 minutes, until it's cooked through to your satisfaction. To brown it on top, broil on high for 3 to 5 minutes before you take it out.
  12. Let sit to cool off for a few minutes, then cut up and serve. It tastes great on it's own, but feel free to dip it in ketchup or salsa.

Food for thought:

I must say, this meatloaf tastes even better leftover! The flavors get a chance to gel, and it retains its moisture, and has more of a cheesy flavor.

http://transformedbyfood.com/cheesy-paleo-meatloaf/

Enjoy!

About Dawn

As a Certified Health Coach, I provide motivated individuals with the resources, tools, support and encouragement they need to make the gradual changes in food and lifestyle that could completely transform their lives. Contact me.

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