Monday, April 26, 2010

Paleo Meatloaf with Cauliflower Mashed "Potatoes" and Baked Tomatoes

Muy Deliciouso!




Paleo Meatloaf Recipe
(adapted from Loren Cordain's recipe in "The Paleo Diet for Weight Loss")

2 lbs. ground beef (we used 1 lb. bison and 1 lb. lean beef)
1/2 onion, diced
1 jalapeno, diced (optional)
4 garlic cloves, minced
1/2 bell pepper (red or green)
1/2 c. fresh cilantro, chopped
1/2 c. fresh parsley, chopped
2 tsp. cumin
1 tsp. pepper
3 omega 3-enriched eggs, beaten
2 T. Canola Oil

Preheat oven to 400 degrees. Mix all ingredients in a large bowl and press into a baking dish (I used a 9" x 9" baking pan). Bake for 45 minutes. Serves 8.

Baked Tomatoes

2 large tomatoes
1/2 c. mushrooms, minced
1 tsp. parsley
1 clove garlic, minced
1 green onion, chopped
1 tsp. fresh basil, finely chopped
1/2 tsp. thyme
1/4 c. canola oil

Slice tomatoes in half. Scoop out the pulp inside and place in a bowl. Add other ingredients to the bowl and mash/stir together. Pour the mixture into the tomatoes halves (placed on a baking dish). Bake at 375 for 10-15 minutes (I cooked mine with my meatloaf and it was fine). I also scooped the extra mixture (there will be extra) on top of the meatloaf and it was great!

Cauliflower Mashed "Potatoes"

1 head cauliflower, cut into tiny pieces
2-3 cloves garlic
pepper
1/4 tsp salt
1/4 tsp. rosemary
1/4 tsp. sage
1/4 thyme
1/4 paprika
Splash of Olive Oil
1/4 c. water

Cut up the cauliflower into tinyish pieces (about the size of a quarter) and place in a sauce pan with water. Boil until it is tender with a fork (took mine around 5 minutes). Strain out the water. Here is where it gets tricky. I tried to mash it with a hand masher and I couldn't get the right consistency, so I blended mine, despite several websites saying not to do so. Do what feels right to you. Either way, add spices and oil and either mash or blend. I added a quarter cup of water to the blender and the consistency ended up being dead on (I thought).

GREAT meal! I love meals that use the same ingredients. This way you don't feel like you bought an entire thing of Parsley to use in one recipe.

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