So we’ve been blogging here on theHDD for close to 10 months.
Time flies when you’re making food!
The one thing we’ve always wanted to stress is that if we can make something in our kitchen then so can anyone that happens to spend a few minutes reading one of our posts. We are not foodies. Our kitchen is small. The camera that we use is a tiny little Samsung that’s covered in food matter because Tara usually forgets to wipe her hands before taking a picture. Our fancy lighting? That’s us turning on the over head light or throwing open the kitchen curtain. It can be intimidating when attempting a new recipe especially when the pictures that accompany the recipe seem pristine and without any mishaps.
Trust me, mishaps happen in even the most experience of “Chefs”.
We’ve been wanting to make this turkey meatloaf recipe for some time. We found the original recipe over at GregCarver.com and while his pictures aren’t anything out of the ordinary the recipe itself seemed so simple we figured we couldn’t go wrong.
Basically it was a) put the ingredients together and b) cook said ingredients in muffin tin until done. Easy enough right? Well we’re not gonna lie to you; it got messy. We could easily just post all the pretty pictures (we did clean up before taking pictures) and not say anything about the actual cooking process but hey when we learn something so should you.
So here’s your warning…
The mini meatloaf is pretty easy to make but when you place the muffin tin in the oven make sure there is a cookie sheet underneath to catch the fat that will cook off. Halfway through our cooking time we opened up the oven to find the rendered fat all over the bottom of the oven. Not pretty and not easy to clean up. But don’t let that deter you from trying this recipe. A little extra preparation can go a long way!
Paleo Turkey Mini Meatloaf
- 2 lbs Ground Turkey (this will make 12 – 16 large “muffins”)
- 1 Zucchini (shredded)
- 2 Onions (finely chopped)
- 2 Eggs
- 2/3 c Almond Flour
- 1/2 c Coconut Milk
- 2 tsp Wheat Free Soy Sauce
- 1/2 Tbsp FoC (Fat of Choice)
- Lots of Garlic (we used 3 large cloves)
- Salt/Pepper to taste
Preheat oven to 350F.
In medium sauce pan, heat up FoC and saute garlic and onions for just a few minutes (to brown the garlic and sweeten up the onions).
While onions and garlic are sauteing shred zucchini (a cheese grater will come in real handy for this). If you need to make almond flour (whole almonds + magic bullet = kablamo! Almond flour) this would be a good time to make it.
In large mixing bowl combine ground turkey, almond flour, coconut milk, onions, garlic, eggs, soy sauce and zucchini and mix well. If the mixture isn’t quite proper texture you can continue to add a little almond flour until desire texture.
Using a large muffin tin, spray a little olive oil or non stick cooking spray too keep the meatloaf from sticking while in the oven. Scoop mixture evenly into each tin, making sure to mound a little on each (and this might have been where we went a little astray on our cooking method). Ours turned out pretty big and may have caused the over abundance of fat to render while cooking so next time we will make the meatloaf(s) a little smaller using two muffin tins.
Place in the oven at 350F for about 20 minutes (remember the cookie sheet!). When done we didn’t like the “pasty” look of the meatloaf(s). Turkey isn’t really well known for browning easily when cooking in the oven so if you want you can broil the tops for 2 or 3 minutes to make them crispy. Allow to cool for an additional 5 minutes or so they are easy to remove (trick: use a butter knife around the edges).
We posted this picture while eating and got a lot of responses about the curried riced cauliflower that accompanied the meatloaf. We didn’t even think to take pictures of the process of making as it wasn’t going to be a part of the original recipe but it’s pretty easy. To “rice” the cauliflower take a look at our “cous cous” recipe. We took 1 Tbsp dry curry, 1 Tbsp dry cumin, 1/2 Tbsp paprika, and a few veggies (tomatoes, celery and carrots). Saute the veggies, add riced cauliflower to pan, add spices and 1 cup of water. Mix well and allow the water to simmer until cauliflower is al dente (5 minutes or so)…
Whatever you decide to serve with the meatloaf(s) two things are certain:
A mess if fun to clean when the food is good.
~ Now that’s good eatin’ folks!