So I move on with my food intolerances – I’ve now cut out soy.  seriously. not easy. But I am feeling better!

Here is a new family favorite that we can ALL enjoy.  The meatloaf recipe was derived from The Healthy Gluten-Free Life – Basically a gluten free cookbook that would be vegan if it wasn’t for the meat! 🙂  (no eggs, no dairy)

The potatoes and cauliflower is just something I came up with based on recipes I’ve read.  My kids and husband had no idea I snuck in an extra vegetable and I didn’t feel guilty serving this with “just” corn.  Win-Win!  Everyone clears their plate when this is served.

Mini-Meatloaves

For the loaves:
½ yellow onion, diced
2 cloves garlic, minced
2 lbs ground beef
1 ½ tsp sea salt
½ tsp ground pepper
1 tbsp gluten free Worcestershire Sauce
1 cup tomato sauce (you will use 15 oz total)
1 tsp onion powder
1 tsp marjoram
1 tsp dried basil
¾ cup almond meal (Trader Joe’s is the cheapest BY FAR!)
1 tbsp dried parsley
2 tbsp flax meal mixed with 1/3 cup hot water

For the Sauce:
3 tbsp tomato paste
remaining tomato sauce from 15 oz can
3 tbsp honey
1 tbsp apple cider vinegar
1 tsp onion powder
½ tsp garlic powder
1 tsp sea salt
pepper to taste

Steps:

1. In a medium skillet over medium-high heat, sauté onions and garlic until soft. About 5 minutes.
2. Meanwhile, in a large bowl, add beef, and remaining meat ingredients. Add cooked onions/garlic. Carefully (onions will be hot) stir and combine meat mixture until all ingredients are incorporated.
3. Spray muffin pans with nonstick spray. Fill muffin pans, just to the tops, with the meat mixture. Press down slightly to level tops.
4. In a small bowl, combine sauce ingredients.
5. Place a small spoonful of sauce on top of each mini meatloaf. With the back of the spoon, spread the sauce evenly over each loaf.
6. Fill any empty muffin cups halfway with water so meat bakes evenly. Bake in 375 degree oven for about 30 minutes, rotating trays halfway through. Meat should be cooked through and top edges just turning brown.

Cauliflower-Mashed Potatoes

Chicken Broth
4-5 Russet Potatoes
1 bag frozen cauliflower
Butter and/or Heavy Cream (or whatever you like to mash in your potatoes*)
Sea Salt
Garlic Powder

1. Peel and cut potatoes into 1″ pieces.
2. Add potatoes to pot. Cover with chicken broth.
3. Bring to a boil and simmer for 10 minutes.
4. Add cauliflower and simmer for another 10-12 minutes.
5. Drain off excess liquid.
6. Mash potatoes and cauliflower.
7. Mix in butter/heavy cream
8. Add sea salt and garlic powder to taste.

*I have added heavy cream and butter back into my diet. My nutritionist pointed out that my intolerance is to dairy protein and both cream and butter are just fat. 🙂  But she did recommend using only organic and grass-fed.