So, most of you found me when my meatloaf and potatoes post went viral on Facebook. The thing is, that post is more than four years old now, and I have been on a serious journey to lose weight (49 lbs so far!) and clean up our eating. I don’t even make my meatloaf in the same way. So if you came and were disappointed by a less-than-healthy version of my meatloaf, hold on to your hats! I have found a way to load my meatloaf up with tons of veggies, avoid the use of grains altogether, and still make it in my crockpot. Yeah buddy! If you are low-carb, paleo, or a THM (Trim Healthy Mama), this recipe is perfect for you. Are you ready?
Our cast of characters:
- 2.5 lbs LEAN ground beef (or any lean ground meat you prefer)
- 3 Tbsp Worcestershire sauce
- One 12oz bag of frozen cauliflower, thawed (you can use fresh), finely processed
- 3 small zucchini, finely processed/shredded
- 2 roma tomatoes, diced
- 1/2 large white onion, diced
- 1 egg
- Salt, pepper, paprika, Mrs. Dash Garlic & Herb, Italian seasoning, crushed red pepper (to taste)
- 2 Tbsp ketchup and 2 Tbsp Dijon mustard. (Not pictured. I forgot!)
- Three bunches of radishes, ends cut, washed
Yes, radishes…as potatoes! When they roast for many hours they end up tasting almost exactly like new potatoes. Yum, and also low-glycemic.
I ran the cauliflower and zucchini through my food processor until they were almost like course bread crumbs.
I diced the tomato and onion, and then I added my remaining meatloaf ingredients and mixed it up. I have no rhyme or reason to my seasonings. I don’t measure them because it feels like a hassle to me. I just shake them on (liberally, it’s a lot of meat and veggies!) and then I mix it all up. When I have mushrooms, I add them. I did forget the ketchup and mustard in the photo, but I added 2 Tbsp of both. You may skip if you like, or add ketchup to the top of the meatloaf once you get it into the crock. Mine looked like this:
Cut the ends off the radishes and give them a good wash. Layer them around the meatloaf, adding the largest ones in first.
Finally, add the lid and cook on your lowest heat setting for 6-8 hours. Mine ended up cooking for 7 until I could get home and eat it.
I added a liberal amount of butter, salt, and pepper to my radishes. YUM! And since I love it so much, I ate baby spinach with a drizzle of balsamic dressing. It was a very yummy dinner and pretty much a plate of super foods. Win-win!