Saturday, January 3, 2009

Toward a healthier meatloaf

CB's SCD GF/CF Meat loaf

Preheat oven to 325

1 lb ground chicken
1/2 small ripe pumpkin or 1 package frozen squash
3/4 c hazelnut flour or other ground nuts
2/3 cup finely diced pickled beets, carrots or cauliflower
2 eggs
2 T ground flaxseed mixed with 6 T boiling water in small bowl
1/2 c salsa verde with cilantro and green olives
2 t salt
1 T Italian seasoning
1T Oregano
1 t sage
1t thyme
1t Hungarian 1/2 sharp paprika
1t Baharat . spice
2 cloves garlic minced
1 shallot minced
1/4 c minced onion
1 can drained green beans
1/2 green pepper finely diced
1/2 red pepper strips
1/2 cup shredded carrots
1/2 c lentils

Possible Substitutes:
Steamed Cauliflower (1/2 head) and carrots (2/3 c) for pumpkin
Double eggs or double flaxseed mix to eliminate the other
Lamb or turkey for chicken

Mix all ingredients in heavy duty mixer on med-hi speed until it is a mealy thick soup add chicken gradually until all is well blended. Pour into oiled large bread pan (4 x 10 x 3), smooth out and top with ketchup, diced tomatos and shallots, or salsa. Cook 325 for 1 hour or until knife comes out clean and meat loaf is slice-able.

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