Alright, this ain't your momma's meatloaf. This is a Whole 30 compliant recipe for meatloaf with a whipped topping that will satisfy! It takes a while to bake (1.5 hours) so it's best for a Sunday dinner, and leftovers during the week!
Whipped Topping Ingredients: Meatloaf Ingredients:
3 sweet potatoes 1 lb ground organic beef (or lamb)
1/2 head of cauliflower 1 egg
coconut milk (about 1/2 cup) 1/4 cup almond flour
1 tsp oregano, 1/2 tsp salt and pepper
1/2 diced onion
1 minced garlic clove
Topping:
Put potatoes and cauliflower in boiling pot of water. Cook until tender. Drain and return to pot. Using an electric beater, whip and add coconut milk. Whip until smooth.
Meatloaf:
Preheat oven to 350. In a bowl combine all the ingredients and mix together well. Lightly oil a loaf pan with olive oil. Press the mixture into the pan. Add the topping (about an inch think). Bake until the center temperature reads 160 degrees - about 90 minutes.
3 sweet potatoes 1 lb ground organic beef (or lamb)
1/2 head of cauliflower 1 egg
coconut milk (about 1/2 cup) 1/4 cup almond flour
1 tsp oregano, 1/2 tsp salt and pepper
1/2 diced onion
1 minced garlic clove
Topping:
Put potatoes and cauliflower in boiling pot of water. Cook until tender. Drain and return to pot. Using an electric beater, whip and add coconut milk. Whip until smooth.
Meatloaf:
Preheat oven to 350. In a bowl combine all the ingredients and mix together well. Lightly oil a loaf pan with olive oil. Press the mixture into the pan. Add the topping (about an inch think). Bake until the center temperature reads 160 degrees - about 90 minutes.
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