CallaFirestormBW
Posts: 3651
Joined: 6/29/2008 Status: offline
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I don't eat grains, so this is a favorite of mine (I grind all my own meat, from locally-raised, organic/biodynamic meat): Glaze: 1/2 cup cashew butter or sesame butter 1 6oz can organic tomato paste or 6 oz homemade tomato paste 1 clove garlic, crushed 1/2 tsp marjoram 1/2 tsp basil salt Meatloaf: 1/4 cup granulated tapioca 1/4 cup warm beef stock 1/2 lb ground lamb 1/2 lb ground turkey or chicken 1/2 lb ground, grass-fed beef 2 large eggs, lightly beaten coarse sea salt and pepper to taste 1 tsp fresh thyme 1/4 tsp fresh rosemary, crushed 1 small zucchini, shredded 1 medium carrot, shredded 1 red onion, shredded 2 cloves garlic, minced 1 cup mushrooms, finely chopped (optional) Combine glaze ingredients. Place in fridge for 30 minutes to allow flavors to combine. Place tapioca in a small saucepan with beef stock. Heat to boiling, then set aside. Combine meat, eggs, salt, pepper, herbs, and vegetables until evenly blended. Add tapioca and broth and mix thoroughly. Press into a parchment-lined bread pan, or, for individual meatloaves, place into paper muffin cups in a muffin pan. Bake in 350 degree oven for 30 minutes for the large loaf, or ~10-15 minutes for the individual loaves. Pour glaze over the top and return to oven for another 15 minutes (large loaf) or 5-10 minutes (mini-loaves). Calla
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*** Said to me recently: "Look, I know you're the "voice of reason"... but dammit, I LIKE being unreasonable!!!!" "Your mind is more interested in the challenge of becoming than the challenge of doing." Jon Benson, Bodybuilder/Trainer
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