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meatloaf and mashed potatoes

Meatloaf & Garlic Mashed "Potatoes"

This gluten free anti-inflammatory meal was a customer favorite with our meal delivery company. This recipe will please the whole family. The kids won't even realize they're not eating starchy mashed potatoes. Serves 4-6
Course Main Course, Side Dish
Servings 4

Ingredients
  

Meatloaf

  • 1 ½ lbs ground beef
  • ¾ cup almond flour
  • 1 cup almond milk
  • 1 egg whisked
  • ¼ onion minced
  • 1 Tbsp Paleo ketchup no corn syrup, or homemade ketchup (see recipe link in Notes)
  • 1 Tbsp Worcestershire sauce no added sugar
  • 1 ¼ tsp salt
  • 1 tsp Tabasco sauce more if you like it spicy
  • ¼ tsp garlic powder

Garlic Mashed "Potatoes"

  • 8 cups cauliflower florets
  • 4 cups chicken broth
  • 4 Tbsp shallot minced
  • ½ tsp garlic powder
  • 2 cloves garlic roasted
  • Celtic sea salt to taste
  • White pepper to taste

Instructions
 

Meatloaf

  • Preheat oven to 350°F.
  • Mix all ingredients thoroughly and form into loaf in a loaf pan.
  • Bake for 90 minutes. If desired a mixture of 3 Tbsp ketchup and ½ tsp Tabasco sauce can be spread over the top of the meatloaf before baking.
  • When done, let stand 15 minutes for easier slicing.

Garlic Mashed "Potatoes"

  • In a large sauce pan, add cauliflower, chicken broth, shallot, garlic powder, roasted garlic and salt. Bring to a boil.  Cover and cook on medium heat until cauliflower is soft.
  • Drain liquid and add a small amount of white pepper (Be careful because white pepper is much stronger than black pepper).
  • Transfer cauliflower to a blender or food processor and blend until smooth.

Notes

  • Serve with vegetable of choice or a side salad.
  • To prepare a homemade tomato ketchup, click here.
Keyword Anti-Inflammatory, Beef, Cauliflower, Complete Meal