Dinner
Hidden Veggie Meatloaf w/ Goat Cheese Mashed Potatoes (GF)
An elevated version of the comfort food from my Grandmas kitchen. Extra veggies for nutrients in the meat, along with velvety mashed potatoes that will melt in your mouth.
Hidden Veggie Meatloaf w/ Goat Cheese Mashed Potatoes
An elevated version of the comfort food from my Grandmas kitchen. Extra veggies for nutrients in the meat, along with velvety mashed potatoes that will melt in your mouth.
Ingredients
For the Meatloaf
- 1 ½ lbs ground grass fed beef (or turkey)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 medium carrot, shredded
- 1 small zucchini, shredded and squeezed dry
- ½ cup almond flour (or ground flaxseed)
- 1 egg
- 2 tbsp liquid or coconut aminos
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt and pepper to taste
For the Glaze
- ¼ cup tomato paste
- 1 tbsp apple cider vinegar
- 1 tbsp honey (or maple syrup)
- ½ tsp garlic powder
- ½ tsp smoked paprika
For the Potatoes and Sides
- 1.5 lb Yukon gold potatoes, peeled and cubed
- 3 cloves garlic, peeled
- 4 oz goat cheese
- 3 tbsp grass fed butter
- 1/4-1/2 cup milk of choice (amount depending on desired texture)
- salt to taste
- 1 head broccoli or other green vegetable
Instructions
- Preheat oven to 375°.
- In a large bowl, mix all the meatloaf ingredients until well combined. Transfer to a prepared loaf pan.
- In a small bowl, whisk together the glaze ingredients and spread it over the top of the meatloaf. Bake for 45-50 minutes.
- boil potatoes and garlic cloves together for about 20 minutes. Add to a stand mixer with goat cheese, butter, milk and salt. Blend until smooth.
- steam a green vegetable and serve with the loaf and potatoes.