Loaf of Awesomeness

Sunday evening, I decided to make another of Nom Nom Paleo’s creations…except this time I had to make some adjustments for our personal preferences.

Since we had guests coming over with 2 picky kids to equal my picky kid, I was a “little” nervous, but it all worked out.

I made Super Pork-tastic Meatloaf…minus the pork.

Of course I used meat, just not pork. What I ended up with was a meaty loaf of yummy goodness packed with lots of healthy stuff all three kids may not have otherwise eaten if presented plainly on their plates.

(All 3 kiddos had to have their plates prepared differently with some allergies and dislikes kindly acknowledged because…well…kids dying at my dinner is not something that will ever be on my list of fun things to have happen. I am weird like that.)

Because the recipe was a success, I thought I would share so you can trick…ummmmm…treat your kiddos (big and small) too!


1 pound frozen chopped spinach – I used fresh spinach that I soaked and heated
1 tablespoon Ghee or fat of choice
½ cup finely chopped yellow onion (½ medium onion)
½ pound cremini mushrooms, finely chopped
½ cup chopped celery (2 medium stalks)
½ cup loosely-packed fresh Italian parsley leaves
¼ cup coconut cream – I used coconut milk
1 pound ground pork lean beef
¼ cup coconut flour
1 teaspoon kosher salt, plus more as needed
1½ teaspoons freshly-ground black pepper, plus more as needed
¼ teaspoon freshly grated nutmeg – I used ground nutmeg
1 medium garlic clove, minced
2 large pastured eggs, lightly beaten
5 bacon slices
Tomato sauce, warmed, for serving (optional) – YES! I made my own with diced fire-roasted tomatoes, chicken stock, garlic, pepper, and basil. It was light and perfect!

Preparation Steps:

Preheat the oven to 350°F with the rack placed in the middle position.

Empty a package of frozen spinach into a microwave-safe bowl, cover it, and nuke it for 3 to 4 minutes to thaw. Transfer the spinach to a colander and use your hands to press out all the liquid.[1 lb frozen chopped spinach]

Heat the Ghee over medium heat in a large cast iron skillet.[1 T Ghee or fat of choice]

Throw in the chopped onion and cremini mushrooms.[½ cup finely chopped onion ½ lb cremini mushrooms, finely chopped]

Sauté until all the liquid evaporates and the onions are softened.

Toss the chopped celery and parsley leaves into an immersion blender cup, and…[½ cup chopped celery ½ cup loosely-packed fresh Italian parsley]

Add the coconut cream, too.[¼ cup coconut cream]

Blend until smooth. Given the small volume of stuff to purée, it’s best to use an immersion blender rather than a full-sized one.

In a large bowl, break up the ground pork, and…[1 lb ground pork]

Add the chopped spinach and coconut flour.[¼ cup coconut flour]

Then, throw in the salt, pepper, and microplane-grated nutmeg, and…[1 tsp salt 1½ tsp pepper ¼ tsp freshly grated nutmeg]

Don’t forget the minced garlic. To make life easier for yourself, you can use a garlic press to squeeze the vampire repellent directly into the bowl.[1 medium garlic clove, minced]

Add the now-cooled sautéed mushrooms and onions, and pour the lightly-beaten eggs onto the rest of the ingredients. [2 eggs, lightly beaten]

Add the green blended mixture, and…

Use your hands to gently combine all of the ingredients.

Transfer the mixture to an ungreased 9-inch by 5-inch loaf pan, and use your hands to form a smooth, flat top.

Layer the bacon slices on top, making sure to overlap them a bit. Don’t worry if the strips dangle off the ends of the loaf pan — they’ll shrink as they cook. (The thicker the bacon, the less the shrinkage.)[5 bacon slices]

You can store the uncooked loaf in the fridge for up to a day in advance of baking. If you’re cooking it immediately, put the loaf pan on a foil-lined baking sheet before sticking it in the oven.

Bake the meatloaf for 70 minutes, rotating it at the halfway point.

Rest the loaf for 20 minutes, and then slice it up. If you’re feeling particularly saucy, spoon some warmed tomato sauce on top before serving.[Tomato sauce, warmed (optional)]

Last night we had left-overs with a side salad and a avocado half…I might say it was even better the second day!

If you are unfamiliar with Michelle Tam’s yummy recipes, give her a look at Nom Nom Paleo…and if you love it, get the app too!

You will not be sorry!




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