Tasty Tuesday: Meatloaf and Mashed Cauliflower

Welcome to the first Tasty Tuesday post!  Since changing our eating habits in 2012 I have been asked many times what do you eat?  Which is usually followed up by questions of "Is it any good?", and "How long does that take?".  There is often a misconception that healthy eating is tedious, and often times doesn't taste as good as the original version.  This is simply not true.  Our tastebuds have been fooled by many chemicals into what actually tastes good.  Our tastebuds have become numb the taste of real food.

While I do love to cook and bake, I like to make simple, yet tasty things that don't take me all day to prepare.  So, I hope that you  find the recipes just that: healthy, simple, tasty, and easy.

One of the easiest family meals to make it meatloaf.  Since cutting out the wheat this was a difficult at first as most meatloaf recipes call for breadcrumbs or stuffing mixes, which often are used to hold it together.  Without the use of a binding agent (breadcrumbs, rice, vegetables) your meatloaf might turn out like a brick.  This recipes is based on Dr. William Davis' book, Wheat Belly.  The main binding agents in this recipe are vegetables, eggs, and flax seed. I've made a few changes to make it our own, just as I encourage you to do.

Wheat-Belly Meatloaf
Serves 8

2 Tablespoons olive oil
1 Small onion, finely chopped
1 8 baby carrots, finely chopped
1 Rib of celery, finely chopped
2 Cloves of garlic, minced (I like to use my Pampered Chef Garlic Press)
2 Pounds lean ground beef
1/4 Cup ground flax seed
2 Large eggs
1 Small (5.5oz) Can of V8
1/2 Teaspoon Italian Seasoning.
Salt & pepper to taste
3 Strips of bacon

Directions:
1.  Preheat oven to 350*F, and place aluminum foil in a baking sheet.

2.  Heat olive oil in large skillet over medium heat.
3.  Add finely chopped vegetables and garlic.  Saute for 5 minutes, until slightly tender. Then remove from heat and low to cool.
4.  Meanwhile, place ground beef, flax seed, eggs, Italian seasoning, salt, and pepper in a large bowl.
5.  Once vegetables are slightly cooled add in V8 and mix thoroughly.  Then add to meat mixture.
6. Combine the meat and vegetables with your hands.  One combined then transfer to baking sheet and form into a log.
7.  Lay strip of bacon on top.  Place in preheated oven for 1 hour, or until internal temperature is 160*F.
8.  Remove from oven and allow to rest for 10 minutes before serving.

Step 4

Step 5

Mashed Cauliflower
1 Large head of cauliflower, cup up
2-3 Tablespoons butter

Directions:
1.  Steam cauliflower until very tender.
2.  Add in butter and mash with hand masher until smooth.  OR place in blender or food processor with butter and blend until smooth.

I used the hand method in the pictures below and ended up with more of a cauliflower rice.  While the result still tasted good, I prefer the food processor for a more "mashed potato" texture.

Options: you made add in some Parmesan cheese, chives, or salt & pepper to taste.  However, I do not recommend adding in any liquids.

This is one my families favorite meals.  Even my 3  year old nephew couldn't get enough of this meatloaf.  Enjoy!