Today is day 4 of Whole 30, and I just want to eat all the things. I think I’m starting to really miss sugar because I’ve had a dull headache for 2 days and I keep roaming through the kitchen like a lost puppy. I know I’ll start feeling better in a couple days, and hopefully the sugar cravings will go away! In a random hidden blessing, at least I’ve missed my outdoor workouts the last 2 days. Not my intention, but my mom van is giving me problems. Although I miss my exercise and our friends, I have to admit that not adding 100 degree heat to this headache is somewhat refreshing!
My menu plan this week is solid with lots of repeat recipes from my last Whole 30. I am also integrating my BEST TIP to make leftovers and only cook once a day! Today is actually a no cooking day because I have lots of leftovers from the last couple days! Tomorrow I may have to cook twice though to make up for it! Sometimes it just works that way; in spite of all the planning, I can never accurately guess how much food the rest of my family will eat.
Speaking of family eating, this meatloaf I’m sharing today is kid and husband approved. A couple weeks ago I decided I wanted to make my own meatloaf this time and had some ideas in mind. I let my daughter help me and to my surprise she ate all I put on her plate (a true rarity around here!). 2 of my kids won’t eat any real food, but my toddler eats everything! I served this with green beans since I’m doing Whole 30, but otherwise I would have 100% made this with my favorite potatoes.
For this yum yum meatloaf I used both pork and beef and threw in some hidden veggies in the form of zucchini. I used my favorite food processor to shred the zucchini into perfect meatloaf sized pieces. Be sure to squeeze out the excess moisture from the zucchini so it isn’t soggy in your meatloaf! I added egg and then mixed until well incorporated. My daughter loves to help with blending meat for meatloaf and meatballs, so I let her help, constantly thinking about scrubbing her hands afterwards!
Once it’s all blended together, shape into a loaf on parchment paper. Alternatively, you can use a loaf pan, I just find the parchment paper easier to clean. And it seems very rustic old-fashioned to me! Place it in the oven for 30 minutes.
While its cooking we can get to work on our glaze! Meatloaf calls for a delicious tomato-ey glaze, right? This one is made of ketchup (Tessemae’s is compliant for Whole 30), mustard powder, and pineapple juice to add a little sweetness. After 30 minutes, pull the meatloaf from the oven and coat with half the glaze mixture. Reserve the other half for serving with the prepared meatloaf. Cook for another 30-40 minutes, until internal temperature reaches 155F.
- 1 lb ground pork
- 1 lb ground beef
- 1 medium zucchini shredded
- 2 large eggs
- 1/4 cup almond flour
- 2 TBSP dried minced onion
- 1 TBSP parsley
- 1 tsp celery seed
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup ketchup sugar free for Whole 30
- 1 TBSP pineapple juice
- 2 tsp dry mustard
1. Preheat oven to 350.
2. Shred zucchini and squeeze out excess moisture.
2. In large bowl place pork, beef, zucchini, eggs, almond flour, and spices through pepper. Using your hands, mix until well blended.
3. Place in loaf pan, or shape into loaf on pan lined with parchment paper.
4. Cook for 30 minutes.
5. In small bowl mix ketchup, pineapple juice, and dry mustard. Set aside.
6. After 30 minutes, remove loaf from oven, and coat with glaze.
7. Put back in oven and cook for 30-40 minutes more, until meat reaches internal temp of 155.