Meatloaf Update

I have started using my food processor to blend the meats together because it was seeming like I’d get a bite of beef and then later a bite of chicken and I wanted a more consistent tasting meatloaf. This has really solved my problem!

1 lb grass-fed beef (or ground pork)
1 lb ground chicken (or ground turkey)
1 egg (optional if you use a food processor to mix together, not really needed)
Dash of sea salt
2 finely chopped celery stalks
3 shredded carrots
1 zucchini shredded
1/2 chopped onion (I use a yellow or sweet onion)
1-2 Tbsp minced garlic
1 tsp of cumin
Few shakes of parsley flakes
Few shakes of oregano
A squirt or two of organic ketchup
A squirt of mustard

For the vegetables: carrots, zucchini, onion and even the celery you can just use your food processor to do the shredding/chopping for you to make the veggies nice and fine. This saves a little time. Shred and or cut up veggies and set aside.

Take half of each meat add to the food processor and mix together. Pull out and do the same with the second half of the remaining meats. Add the shredded vegetables, blended meat together in the food processor. I just pulsed it a few times until things were starting to look even. At that point add in all the spices, ketchup and mustard. Again pulse a few times until blended. Pull out the meat and add it to your meatloaf pan. Cook for 45-50 minutes at 350. Enjoy!

 

Other things that can be quite tasty to mix in include:
cilantro
spinach
shredded sweet potato

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1 lb. cooked meat (I had 1/2 lb of ground beef & 1/2 lb of ground sausage)
kale
butternut squash
dried onions
sea salt
eggs
butter or another fat of your choice for the squash to get cooked in

Cut up the squash into small cube pieces. Cook the butternut squash at 400 for 15 minutes with the fat of your choice drizzled on the bottom of the pan.
After the squash has cooked, turn the temp down to 375 and cook for another 20 minutes with the remaining ingredients and last cracking and placing the eggs on top.

Check to make sure the eggs are cooked and serve & eat!
**Variations:
Using sweet potatoes or yams in place of butternut squash
Using acorn squash in place of butternut squash
Adding in other vegetables such as zucchini, peppers, carrots would also be tasty

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