Wednesday, June 6, 2012
Paleo Meatloaf (Whole30, Day 19)
I felt like a bottomless pit today. I can't tell you how many sweet potato fries I nibbled while making dinner... I grabbed a slice or two of apple when serving it up as a snack to my kids. While everything was technically Whole30 compliant, I just feel like I ate, ate ate...
breakfast - smoothie (1/2 avocado, baby spinach, 1 tbs. sunflower seed butter, 1/2 frozen banana, coconut milk)
lunch - comfort noodles with sausage
snack - handful of blueberries, handful sprouted pesto nuts
dinner - meatloaf with homemade sweet potato fries (many, many sweet potato fries!)
For the meatloaf I fiddled with Civilized Caveman's recipe. I used only one cup of almond meal as opposed to two cups of blanched almond flour. I also put bacon strips across the top, though they didn't get that crisp and I'd likely omit in the future.
What made the loaf, though, was the homemade bbq sauce that I put on top. I spread about 1/3 of the recipe on top of the meatloaf when I first baked it, then after 40 minutes put on the remainder and baked for 10 minutes longer.
homemade bbq sauce:
1 6 oz. can tomato paste
2 tbs. apple cider vinegar
1 tbs. olive oil
1 tbs. apple cider vinegar
1 cup low-sodium stock (I used chicken)
3 minced garlic cloves
1 tsp. onion powder
1 tsp. salt
1 tbs. chili powder
pinch of black pepper
Combine all ingredients in a small sauce pot and simmer over low heat for 15-20 minutes. Taste for seasoning.
It was definitely tangy, but not too much so for my kids and I liked the little bit of zip it got from the mustard and apple cider vinegar. If you're not doing a Whole30, you could always use a bit of palm sugar or stevia to cut the tang.