Description
A lectin-free meatloaf loaded with veggies, perfect for meal prep, school and work lunches.
Ingredients
- 1 medium yellow onion, finely chopped
- 2 big stalks of celery, finely 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 pound grass-fed ground beef
- 1 pastured egg
- 6 tablespoons cassava flour
- 2 tablespoons dry parsley (or use one fresh bunch, finely chopped)
- 1 tablespoon dry oregano (you can also use fresh herbs if you have)
- 1/2 tablespoon dry thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- avocado or olive oil
Instructions
- Preheat the oven to 350F. Prepare 3 small loaf pans with parchment paper (or a big one). I prefer to make it in small mini loaf pans because it’s easier to handle, it will cook faster and it’s easier to store or even freeze.
- In a large skillet on the stove heat the avocado or olive 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, you can add about one tablespoon of water. Mix everything for 2 more minutes, then add to a mixing bowl and let it cool.
- When the mixture is cooled down, add the meat, the herbs, salt and pepper, one egg, and cassava flour and combine well.
- 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. Store in an air-tight, glass container or freeze.