Monthly Archives: October 2013

Grain Free Uber-Veggie Meatloaf (GAPS, Paleo, GF, egg free option)


I have this in the oven right now.  I’ve thought about putting this on here for quite awhile and just never got around to it, so here goes. 🙂

Grain free Uber-Veggie Meatloaf (GAPS, Paleo, GF)

4 pounds of ground beef

4 eggs

sea salt (I admit I’m not too good about measuring.  I just shook a bunch in – I’d guess 1 T.  Anyhow you can always salt it more later if it needs it so that’s what I’d stick with for now.)

A whole bunch of veggies.  Don’t be shy.  I used 3 scallop squash, 1 onion, 3 celery stalks with greens, 4-5 cloves of garlic, 2+ fistfuls of greens (tatsoi, dandelion and turnip greens from my fall greens garden), 3 carrots of different colors (red, yellow, orange), 2 yellow peppers).  You really can do whatever you want with this – every time I make this I end up with different variations.  I have even added eggplant, tomatoes, and herbs like fresh parsley.  Be creative. 🙂   However, today, my food processor was full and I didn’t care to spend more time rooting around the garden in the rain.  Anyhow, this is what ours looked like:


Clean and chop your veggies, run through your food processor until they look like this.  I am lazy pressed for time, so therefore do not use the shred feature.  It all gets blended together anyhow. 🙂


Mix all that beautiful garden goodness into your meat in a large bowl.  Add your eggs and salt and mix well.  Grease a large Pyrex cake pan and pat the mixture down into the pan.  Bake 60-70 minutes at 350 degrees.

This isn’t the finished baked product but this is what it looked like before it went in the oven:


My kids love this.  It is one of the few reliable measures (except green smoothies, and my spaghetti sauce – which is coming soon in another post) that I can get greens into their diet.  I can’t even say I’m that sneaky about it – they know what’s in it – but would they sit down and eat a big plate of steamed tatsoi?  No.  Would they eat this meatloaf?  Happily.

If you have a child with egg allergies you can omit the eggs.  My daughter used to have egg allergies before she started on the GAPS Diet and now we don’t see any problems with them so we use them.  The recipe does work without them.

And if you’re a grain eater – add whatever you want as more binder. 🙂  It all works.

We are serving this tonight with these yummy celeriac hash browns from Home, Health and Happiness (one of my favorite GAPS blogs).  You can find celeriac pretty reliably at Whole Foods Market.


This post was shared at Food Renegade’s Fight Back Friday,