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Wednesday, May 22

Meatloaf Casserole

Like the vast majority of busy women, I am constantly on the lookout for easy, but delicious paleo meals, especially ones that I can make on a Sunday and reheat during the week. I made this casserole over the past weekend, and it has served us well as a quick and tasty dinner for hectic work days. I adapted the recipe just a bit, but this one will definitely be going in the keep pile.

Preheat the oven to 400.
Brown the ground beef on the stove, adding the chopped onions when the meat is almost finished cooking. 
Slice carrots, zucchini & sweet potato using a mandolin or grater.
When the meat is finished, add tomato paste and all spices.
Transfer to a large bowl* and add in the zucchini, sweet potato and carrots.
Whisk the eggs, then add to the meat/veggie mixture.
Mix everything together and place into a 9x13 dish.
Cover with foil and bake for 20 minutes. Remove foil and cook another 20 minutes. If you so desire, top with some freshly shredded grass-fed cheddar for the last five minutes of cooking to get it all melty and brown. 

To reheat, slice out your portion and reheat at 300 for about 15 minutes. Serve with a side of sauteed kale or any other green vegetable you desire.  

copyright Hiking in Stilettos

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*I recommend browning the beef in a dutch oven, then adding everything to the dutch oven for mixing. I realized halfway through making this recipe that I don't own a bowl large enough to hold two pounds of meat plus all the shredded veggies that allows room for mixing.

1 comment:

Ashley said...

Do you think this would freeze well?