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One of my favorite autoimmune protocol bloggers is Whitney from Nutrisclerosis. She is not shy about encouraging people to make changes in their diet to help their autoimmunity, and I find her success story about using the autoimmune protocol to put her multiple sclerosis into remission pretty amazing. Ever since I found her site and saw her meatloaf recipe I knew I had to try it. Now I don’t have much of a background in meatloaf making/eating, both because I have never cooked one nor did my mom when I was growing up. Having said that, I don’t know if I can judge this recipe against your standard meatloaf – but I will tell you that it is dang tasty, and it disappeared way too quickly! I modified the recipe a little bit to fit into a standard size loaf pan, but if you want to make a giant version for the freezer I say go for it! Speaking of which, this is absolutely something you can incorporate into your batch-cooking routine, just slice and freeze!
- 1 tablespoon coconut oil
- 1 cup cauliflower, processed into “rice” with a food processor
- 1 zucchini, peeled and grated
- 1 carrot, peeled and grated
- ½ onion, minced
- 4 cloves garlic, minced
- ½ cup parsley, chopped
- 2 teaspoons sea salt
- 2 tablespoons fresh thyme and/or marjoram
- 2 egg yolks (omit if on the elimination diet)
- 2 lbs ground beef, lamb, or pork mixture (I used beef and lamb), room temperature
- 3-4 slices pastured bacon
- Preheat your oven to 350 degrees. In a skillet, heat the coconut oil and saute the onion, zucchini, carrot and cauliflower rice for about 5 minutes, adding the garlic at the very end. Let cool.
- In a large bowl mix the egg yolks with the herbs and spices including the fresh parsley. Add the meat and vegetables to the bowl. Mix gently with your hands until just incorporated.
- Transfer the mixture to a 9 x 5 loaf pan, making sure to spread it evenly into the corners. Lay the bacon strips across the top, tucking them in to the ends if they are too long. Cook for 45-50 minutes, or until the internal temperature reaches 155 degrees. Remove from oven and carefully pour off liquid, reserving it to cook veggies in later.
- Put the loaf back in the oven for 10 minutes under the broiler to crisp up the bacon. Let sit for 10 minutes before slicing.