Veggie Stuffed Meatloaf

Meatloaf is such a classic comforting and nourishing food. It is one of my favorites because you can dress it up in a variety of ways. My favorite way is to add veggies to it simply because it takes the flavor profile to a new level, and we get the benefit of some fiber and extra nutrition. I’ll share some other varieties of meat loaf in future posts. I love how moist this version is with the veggies! If you don’t have or don’t like a veggie I mentioned, swap it out, or omit it.

As always as a good steward of your health, you want to consider the sourcing and quality of your ingredients. I say this in all sincerity, stay within your budget, and do the best you can. While what we eat certainly does build our bodies, our children’s bodies, and so forth, if we completely stress ourselves out because we are spending above our means, that’s also not good for our bodies. It’s important to be realistic about these details. So if you see I recommend organic produce or regenerative meats, etc and that’s not possible for you on this day, that’s 100% okay! Whole foods with minimal ingredients are always better and less expensive than ultra processed foods. Sometimes I can support my local farmers and get some of the best meat available, and other times, I need to go to Aldi. In our home we understand when budgets are tight or even no money is coming in, and you’re depending on others. We been in both positions. Real conventional non-grass finished butter is 100% better than seed oils. I just wanted to say that as a reminder. You are doing great cooking at home!

Again, you can feel free to try different veggies in your meat loaf than I used here. I did find these added great flavor and are fairly accessible produce. Whenever possible of course produce grown at home or bought from your local farmer is going to have far more nutrients. I can’t emphasize enough how a small garden can bless your home, especially when you can’t afford to buy organic.

Below you’ll see I use an organ blend for one of pounds of ground beef. It’s a great way to impart flavor and get those organ meats in your self and your family. If you cannot afford that, look for a pack of calves liver or some beef heart. Buying the organs whole can be less expensive. Then you can cut it up really small or if you have a meat grinder, even better, add it to your ground beef to make your own blend. Children who are really picky, tend to be very nutrient deficient. These children often have unrealistic fears, or are unwilling not only to try foods, but other things that may otherwise for most children not be a big deal, but are necessary like potty training, taking necessary medicines, going to the chiropractor, sitting in a dentist’s chair, etc. This is not always the case, but it is often. Finding ways to get nutrient dense organ meats in their diet over time can aid in several common deficiencies and therefore change their lives and yours. You can also sprinkle desiccated liver powder, like the one from Perfect Supplements, into your ground beef! Use discount code KHWPerfect10 to save 10% of any Perfect Supplement branded product.

FYI: We do not top our meatloaves with tomato sauce because my husband can’t do too much tomato and my youngest detests it. I actually prefer barbecue sauce. I use the Against All Grain Blog Paleo BBQ Sauce recipe. I will just dip my meatloaf in it. You can totally top your meatloaf how you like though!

This recipe can make two meatloaves or one giant one. I like making two, slicing it, and putting in the freezer. You can take slices out for lunches or a whole one for dinner. I just pop slices in the toaster oven.

Ingredients:

2 Lbs Regenerative Ground Beef (I used 1lb 92/8% Fat and 1lb Organ Meat Blend from Thousand Hills Grass Fed that I ordered through Azure Standard)

1-2 Organic Carrots, depending on size, peeled and shredded

1 Medium Organic Zucchini, shredded

1 Small Organic Onion, shredded

2 Ribs Organic Celery, shredded

3 Organic Garlic Cloves (Try to avoid garlic from China)

1/2 Cup Frozen Shiitake Mushrooms (Trader Joe’s carried these, they are pre-sliced and make it so easy)

1 Tsp BajaGold Sea Salt (Use discount code KHW)

1 Tsp Organic Cumin

1 Tsp Organic Paprika

1 Tbsp Organic Coconut Aminos

1 Tbsp Organic Dijon Mustard

1/2 Cup Organic Oats (I like One Degree Organic GF Sprouted Oats)

2 Pastured Eggs

Directions:

Prepare or have ready the baking dish or tray for the meatloaves. You can use parchment paper for easier clean up, but I usually do not. Put ground beef into a large mixing bowl. Pre-heat the oven to 425 degrees. I used a food processor for the carrots, zucchini, celery, garlic, onion. After I shred those ingredients, I add them to the meat. Next I add all of the rest of the ingredients to the bowl. I mix with clean hands. Then I eyeball half of the mixture and make one loaf on the baking dish. Then I make the second loaf. Cook time really depends on your oven. It should be ready anytime from 30-45 minutes. The internal temperature for fully cooked meatloaf is 160 degrees Fahrenheit. It’s recommended to let it sit for 10 minutes before slicing. I don’t always wait though. I hope you love the meatloaf! You can pair it with good old fashioned mashed potatoes, rice cooked in meat stock, or a quinoa pilaf.

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Nothing mentioned in this blog is medical advice or replaces consulting with your practitioner.