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The Ultimate Plant Paradox Meatloaf

If you look at Dr. Gundry’s new Food Pyramid, you will see meat is at the top of the pyramid, meaning is to be had sparingly and only from 100% pastured cows. But we all know real life beats theory, and if we have to feed a big family that is not yet completely into the plant paradox lifestyle, we need to find ways to work around it. So finding ways to hack classic comfort food and re-create healthier alternatives is my mission. This plant paradox meatloaf might sound like a heavy meal, but what if I told you more than half of it is made of vegetables?

Hacking a classic comfort food: the meatloaf

My inspiration for this dish was actually not a meatloaf, but the way bolognese sauce is made (of course, without the tomatoes). This mixture could be shaped as patties or meat balls, but I wanted something easier and less messy and meatloaf sounded like the right stuff. I used grass fed ground beef (80/20) from a local store and ranch in Dallas-Fort Worth area – Burgundy’s Local – and the following veggies: yellow onion, celery, spinach, sweet potato and carrot. Please skip the carrot if you have diabetes or pre-diabetes or have insulin resistance. Or you can replace it with turnip. I had half of a big carrot in the fridge and I wanted to use it. It also has one egg, cassava flour, dry herbs (or you can use fresh instead). The quantity was enough for 3 mini loaf pans like these (I got mine from William Sonoma) and I used parchment paper for easy release.

If you follow my Instagram page, you know I started a lunch box feature and I’m having so much fun with it. There will be a separate section for lunch boxes on the website once I have enough to make a post (I’m looking at probably minimum five for one post). Today’s was meatloaf, swiss chard and tahini dip (find the recipe on my Instagram), grain free tortilla chips from The Real Coconut (only the ones with Himalayan pink salt are plant paradox compliant), fermented okra from The Barrel Provisions, some crispy radishes and seasonal fruits. And because I got so many questions already, the lunch box is Bento Cinco from LunchBots.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

The Ultimate Plant Paradox Meatloaf

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By Claudia Curici Serves: 10-12
Prep Time: 15 minutes Cooking Time: 60 minutes

A lectin free meatloaf loaded with veggies, perfect for meal prep, school and work lunches.

Ingredients

  • 1 medium yellow onion, finely chopped
  • 2 big stacks celery, finally chopped
  • 1 small carrot or parsnip (don't eat cooked carrot if insulin resistant), grated
  • 1 small sweet potato, peeled and grated (raw)
  • 1 bunch mature spinach (you can use baby spinach instead, about 3 cups)
  • 1 lbs grass fed ground beef
  • 1 pastured egg
  • 6 tbsp cassava flour
  • 2 tbsp dry parsley (or use one fresh bunch, finely chopped)
  • 1 tbsp dry oregano
  • 1/2 tbsp dry thyme
  • 1 tsp salt
  • 1 tsp pepper
  • avocado oil

Instructions

1

Preheat oven to 350F. Prepare 3 small loaf pans with parchment paper (or a big one).

2

In a big pan on the stove heat the avocado oil on medium heat and add the chopped onion and celery, stir and sauté for about 5-7 minutes, until the onion and celery are soft and translucent. Add the spinach and sauté until wilted (about 4 minutes). Add the grated carrot or parsnip and the sweet potato. Stir and make sure it doesn't stick to the pan, if not enough moisture add about one tsp of water or more. Mix everything for 2 more minutes, then add to a mixing bowl and let cool.

3

When the mixture is cooled down, add the meat, the herbs, salt and pepper, one egg and cassava flour and mix well.

4

Add the mixture to the loaf pans and bake for 45 minutes. Take out and let cool for about 10 minutes. You can serve immediately, refrigerate or freeze.

Notes

Because of the many veggies, the texture is rather fluffy and it has to be sliced carefully, otherwise will break. To make it more consistent you can add more flour but I'm happy on how this one works. Store in an air tight, glass container or freeze.

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9 Comments

  • Reply
    Matt
    August 27, 2018 at 2:19 pm

    Looks great…assume I add the beef in step 3 after the Vegas cool?

    • Reply
      Claudia
      August 27, 2018 at 5:20 pm

      Yes! Sorry I forgot to add but someone else told me and I fixed it.

  • Reply
    Leah Bruhn
    August 27, 2018 at 9:13 pm

    Can you suggest something besides ground beef?

    • Reply
      Claudia
      August 27, 2018 at 9:53 pm

      Like another meat? Ground chicken? Pork? Or you mean turn it into a only plant based loaf (LOL)? – which might not be impossible.

  • Reply
    Carolyn Gurski
    September 4, 2018 at 10:00 pm

    Made this delicious meatloaf this morning! My husband said meatloaf isn’t veggies. I said it has grass fed beef too! He gave it two thumbs up as you can see by the missing half on instagram!!!

    • Reply
      Claudia
      September 5, 2018 at 9:05 am

      Hahaha, husbands are so funny :D. Mine was also a bit suspicious but then he ate a lot of it. Thanks for sharing <3

  • Reply
    Susanna
    September 19, 2018 at 11:42 pm

    I’m baking it now, and it SMELLS SO GOOD! Added garlic, coconut aminos, and a little red wine. Can’t wait to try it!

    • Reply
      Claudia
      September 20, 2018 at 3:18 pm

      Nice additions! Let me know how you like it 😀

      • Reply
        Susanna
        October 15, 2018 at 7:47 pm

        It was really delicious! I also used almond flour instead of cassava (didn’t have any), and it held together well. Getting ready to make it again!

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