Meatloaf & Garlic Mashed "Potatoes"
This gluten free anti-inflammatory meal was a customer favorite with our meal delivery company. This recipe will please the whole family. The kids won't even realize they're not eating starchy mashed potatoes. Serves 4-6
Course Main Course, Side Dish
Meatloaf
- 1 ½ lbs ground beef
- ¾ cup almond flour
- 1 cup almond milk
- 1 egg whisked
- ¼ onion minced
- 1 Tbsp Paleo ketchup no corn syrup, or homemade ketchup (see recipe link in Notes)
- 1 Tbsp Worcestershire sauce no added sugar
- 1 ¼ tsp salt
- 1 tsp Tabasco sauce more if you like it spicy
- ¼ tsp garlic powder
Garlic Mashed "Potatoes"
- 8 cups cauliflower florets
- 4 cups chicken broth
- 4 Tbsp shallot minced
- ½ tsp garlic powder
- 2 cloves garlic roasted
- Celtic sea salt to taste
- White pepper to taste
Meatloaf
Preheat oven to 350°F.
Mix all ingredients thoroughly and form into loaf in a loaf pan.
Bake for 90 minutes. If desired a mixture of 3 Tbsp ketchup and ½ tsp Tabasco sauce can be spread over the top of the meatloaf before baking.
When done, let stand 15 minutes for easier slicing.
Garlic Mashed "Potatoes"
In a large sauce pan, add cauliflower, chicken broth, shallot, garlic powder, roasted garlic and salt. Bring to a boil. Cover and cook on medium heat until cauliflower is soft.
Drain liquid and add a small amount of white pepper (Be careful because white pepper is much stronger than black pepper).
Transfer cauliflower to a blender or food processor and blend until smooth.
- Serve with vegetable of choice or a side salad.
- To prepare a homemade tomato ketchup, click here.
Keyword Anti-Inflammatory, Beef, Cauliflower, Complete Meal