In the busy of life and fullness of my brain, I have not been putting recipes on the blog as of late!
Today I would like to share not one, but TWO recipes – both for grain-free and egg-free meatloaf.
I am on a very strict diet for auto-immune disease, and I do not eat any grains or eggs.
I am here to tell you that you do not need grains or eggs in a meatloaf to make it stay together or be delicious!
I also would like to know what Mama doesn’t love to hide all kinds of veggies anywhere she can?
Both of these meatloaf recipes are a favorite around here.
They are both equally delicious!
The first recipe I adapted from here.
Shredded Veggie Turkey Meatloaf
4 pounds of ground turkey
4 smaller zucchini, washed and shredded in the food processor
4 large carrots, peeled and shredded in the food processor
8 TBSP parsley
2 tsp garlic granules
2 tsp sea salt
3 tsp Herbamare seasoning (or your favorite all purpose seasoning)
Mix all ingredients in a large bowl with your hands until thoroughly combined. Shape into several rectangular shaped meatloaves. I make five meatloaves. You can always adjust the recipe to smaller amounts if necessary. Place loaves in two 9×13 pans. Bake at 350 degrees for one hour to one hour and fifteen minutes until done.
I am not sure where I got this second recipe from, but I am guessing Pinterest.
Grain-free Meatloaf
2 small or one large onion
3 cloves of garlic
5 stalks of celery
2 TBSP oil
Place all veggies in food processor fitted with the “S” blade and pulse until chopped to the size of a small dice. Sauté these veggies in 2 TBSP of oil of your choice, until softened and fragrant. (We use organic unrefined coconut oil) Place veggies in a large bowl to cool.
1 large sweet potato
2 TBSP oil
Peel potato and cut into strips. Shred potato in the food processor fitted with the shredding blade. Add the 2 TBSP oil to the same pan and sauté potato over lower heat, stirring often so it does not stick, until the potato is softened. Add potato to the other veggies in the large bowl to cool.
Once veggies are cool, add to bowl:
4 pounds of ground turkey or beef (we use ground turkey, but I have made it with beef before too!)
1 tsp sea salt or Herbamare
1/2 tsp black pepper
Mix all ingredients in bowl with your hands until thoroughly combined. Shape into several rectangular shaped meatloaves. I make five meatloaves. You can always adjust the recipe to smaller amounts if necessary. Place loaves in two 9×13 baking pans. Bake at 350 for one hour or one hour and fifteen minutes until done.
***These meatloaves freeze VERY well after baked. Just slice the meatloaf and par freeze on a tray lined with bleach-free parchment paper. Once frozen, layer slices in a freezer container with parchment paper between each layer. I use this meatloaf for a quick, filling, nutritious breakfast. Just put a frozen slice of meatloaf into an oven safe dish, and warm it in a 350 degree oven for 10 to 15 minutes, turning the slice of meatloaf over half way through cooking. I use a toaster oven, so a big oven might take a little bit longer.
ENJOY!!
