From My Kitchen

Comfort AIP Meatloaf and Cauli-turnip Mash

For the last few days I’ve been craving meatloaf. And not some of the healthier versions of meatloaf that I’ve made recently, but real comfort food kind of meatloaf. I think part of what had been missing on previous meatloaf recipes was the ketchup mix you generally add to the top, so I came up with my own AIP version of that too, which really helped with the overall comfort level of this recipe 🙂 You can’t have meatloaf without mashed potatoes and although I’ve had various cauliflower mash recipes with success, I made a cauli-turnip mash tonight and it paired perfectly with my comfort meatloaf. Both the meatloaf and cauli-turnip mash turned out so good, I thought I’d share the recipes with you. Even though these recipes mostly follow the Autoimmune Protocol diet they don’t taste like they’re missing anything and that’s just what I wanted. My husband even liked it and said it tastes like normal meatloaf, and that is a good thing 😉

*Disclaimer* I’m not a recipe developer or professional recipe writer. I cook what I like and pretty much wing it based on ingredients that I have, so don’t be too harsh in your critique of my recipes and feel free to ask questions if anything seems confusing. 😀

Here are the recipes:

Comfort AIP Meatloaf

2 lbs. ground beef (grass-fed beef if you have access to it)
1/2 – 3/4 cup sliced leeks (you can also substitute green onions, but I like the mild taste of the leeks. If you choose to use other veggies they                                       will change the taste, and may add more liquid to the meatloaf.)
1 Tbs. gelatin (red can) aff. link
1 Tbs. tapioca starch aff. link
2 tsp. garlic powder
1 1/2 tsp. salt
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. pepper (omit if strict AIP)

Faux-Ketchup Topping

1/4 cup no-mato sauce (you can use whatever recipe you like, but this is my favorite one: The Best “No-mato” Sauce.  I make a big batch and                                   freeze it in ice cube trays so I can use a little bit as needed)
2 medjool dates (soft – if they’re not soft then let soak until they soften and drain off excess liquid)
splash of apple juice if needed

Preheat oven to 375*. Mix together all ingredients for meatloaf until everything is well incorporated. On baking sheet form two equal size loaves with the meatloaf mixture. Next, make your faux-ketchup topping by putting the nomato sauce and the soft dates in a bowl, blend using your immersion blender (aff. link), add a splash of apple juice if you need more liquid in order for it to mix well. It should make a slightly thick paste. Divide topping in half and spread on the tops of your two meatloaf loaves. Bake at 375* for 50 to 55 minutes (depending on thickness of your loaves).

Cauliflower-Turnip Mash

1 12 oz. bag frozen cauliflower
1 turnip peeled and diced
1 to 2 Tbs. bacon fat
1 1/2 cups water
1 tsp. dried chives
1 to 2 Tbs. butter or ghee (omit for AIP)
salt to taste

In medium saucepan add frozen cauliflower, turnips, bacon fat, chives and water. Steam/boil on medium heat until veggies are tender. There should still be about 1/4 cup to 1/2 cup liquid left after veggies are cooked. Add in salt and butter. Use an immersion blender (aff. link) and blend until smooth. Taste and add more salt and butter as needed.


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