Bacon Meatloaf

I have been sitting on this recipe for over six months until I got a good picture!  Meatloaf is not my favorite to photograph, but this is a fantastic recipe!!  Who doesn't like sausage and bacon thrown together with some beef!!!  We eat this for dinner, but it's perfect for breakfast too.

Breakfast isn't complete without potatoes or hash browns of some sort.  I wanted to keep this recipe lower carb so I opted for boiled jicama instead of potatoes.  Either one will work and you could really use any type of potato, taro or yucca.  The key is to par-boil them to soften them up before hand.

Breakfast Bacon Meatloaf
Serves: 6

Ingredients

• 1 1/2 lbs grass-fed ground beef or bison
• 1/2 lb pork breakfast sausage
• 1/2 lb bacon (about 6 pieces), sliced into 1 inch pieces
• 3/4 cup jicama, cubed and softened (potatoes can be substituted)*
• 1/2-3/4 cup onion, diced
• 1 egg
• 1 tsp fennel seed
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper

Instructions

1. Brown the breakfast sausage, disgard the grease and set aside.
2. Cook the bacon pieces until crispy or desired tenderness, set aside. Keep the grease in the pan!
3. Saute the onions and softened jicama in the bacon grease, add in all of the seasoning. Cook until the onions are translucent
4. In a large mixing bowl, combine the beef, sausage and bacon with the egg. Add in the onion mixture using your hands to mash it all together
5. Form into a loaf and place in a greased casserole dish. Drizzle with ketchup
6. Bake at 350 for about 55 minutes
7. This is fantastic as leftovers too!!

Notes

*To soften the jicama, cook in boiling water until soft. Takes 45-60 minutes depending on the size of your cubes. I cut them about 1/4 inch squares in size. Use the entire jicama and save the remaining pieces to saute as potatoes another time!

If you prefer to make your own ketchup, here is a low carb recipe.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!! 

Kate's Healthy Cupboard - Gluten Free Recipes

Olive Garlic Meatballs

This may seem like a random recipe, but it's actually a similar recipe my mom made for us as kids.  It was one of my favorites...who doesn't like melted butter poured over food!  My moms recipe was made with flank steak or London broil placed under the broiler and sliced into thin pieces.  The olives were in the butter garlic sauce that you drizzled over the meat.  I thought meatballs would be a fun way to try to recreate this recipe.  They were a HUGE hit!  Tom, my boyfriend is not a huge green olive fan, but loooved these.  He also took some leftovers to his grandmother and she ate them all...she's 94 and doesn't seem to be eating huge portions, but she sure did enjoy a big helping!!  I hope you and your family enjoy this savory dish as much as we did!  These also work great as leftovers!

Olive Garlic Meatballs

Ingredients

• 1 lb grass-fed ground beef
• 1 cup green olives, diced*
• 2 cloves of garlic, minced
• 1/2 cup grass-fed butter (1 stick)
• 1/4 tsp garlic powder
• 1/4-1/2 tsp sea salt

Instructions

1. Place the beef, minced garlic and olives in a bowl and mash together
2. Form the mixture into balls and place on a greased baking dish with sides
3. Bake at 400 for 16-18 minutes
4. When the meatballs have a few minutes left to bake, place the butter in a skillet over medium heat
5. Once the butter has melted, add in the garlic powder and sea salt and turn down to low or remove from heat
6. Remove the meatballs and toss them into the butter mixture, coat each one well
7. Serve with the excess butter mix drizzled over top

Quick notes

*I used olives from the olive bar that had pimentos in them. Any green olive from the bar will work.

Variations

You could try replacing the butter with olive oil, but everything is always better with butter!

Kate's Healthy Cupboard - Gluten Free Recipes

Italian Stuffed Spaghetti Squash

I am all about easy dinner and lunch ideas, simplicity.  I have learned that I do best with simple ingredients and honestly could eat the same thing same over and over again for my meals.  My passion truly lies in baking and sweet treats...as if you haven't noticed!!  I do try to give my readers ideas for dinners that are satisfying and most importantly taste good.  So often I am asked for meal ideas and that is one of the main reasons I created this site.

This Italian Stuffed Spaghetti Squash Recipe is a fairly easy idea full of flavor!  The stuffing is the recipe I use for my lasagne (recipe below) with the addition of ricotta, mozzarella and yellow squash (or rice noodles if you eat rice).   I can't eat dairy, but this is awesome without the cheese and I use thin slices of yellow squash as the noodles.  I added grated parmesan cheese to the top of one squash for the dairy eating crowd and left one cheeseless.

Italian Stuffed Spaghetti Squash

Ingredients

• 1 large spaghetti squash
• 1 lb Italian sausage
• 1/2 lb grass-fed ground beef
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1 1/2 tsp dried basil
• 1/2 tsp fennel seeds
• 1/4 tsp ground pepper
• 1/8 cup fresh parsley, minced
• 1 can (28oz) plum tomatoes
• 3 cans tomato paste
• 1/2 cup water
• parmesan or mozzarella cheese (optional)

Instructions

1. With a fork, poke holes in the spaghetti squash so it can “breath” and bake at 350 for 45-60 minutes depending on the size of squash
2. While squash is cooking, saute the sausage over medium high heat in a large sauce pan, about 3-4 minutes
3. Add the beef, onion and garlic until brown. Drain the grease
4. Add the salt, basil, fennel, pepper and parsley
5. Place the tomatoes in a bowl and mash.  Add the paste and water to the tomatoes and pour mixture into the meat
6. Simmer and cover until squash is done cooking
7. Remove Squash once it is easy to pierce with a fork and cut it into two halves lengthwise
8. Scrape out the seeds and fill each side with the meat
9. Top with cheese and place under the broiler for the cheese to melt and brown (optional)
10. Scrape the squash to form spaghetti and enjoy!!!

Variations

To make lasagne, follow all of the directions above for the sauce and let simmer covered for 1 1/2 hours.  In a small bowl, combine 2 cups ricotta cheese, 3 eggs (beaten) and an additional 1/8 cup of fresh parsley.  Place a layer of noodles or squash on the bottom of a greased 9×13 dish.  Cover with 1 1/2 cups of sauce, half of the ricotta mixture, 1/4 cup parmesan and 1/2 of the mozzarella (half of a 3/4lb bag).  Repeat layering ending with sauce and sprinkle with remaining cheese.  Bake at 350 covered for 25 minutes, remove cover and bake an additional 20 minutes.

Kate's Healthy Cupboard - Gluten Free Recipes

Bacon Chili

What!!!  No beans in your chili?  Yep, no beans.  I have chosen to not eat beans and legumes for a couple of reasons.  For one, I don't eat much starch anymore, I have chosen a high fat eating plan.  Second, beans and legumes contain considerable amounts of phytates — anti-nutrients which bind to minerals in the legumes, making them unavailable to our bodies. (This means some of the minerals present in the legumes aren’t able to be accessed by our bodies).  Nuts also have some phytates, but I feel the beneficial fats far exceed any of the nutrients in beans and legumes.  With all of that said, please feel free to add beans to this recipe.

I remember as a kid I never really cared for chili, unless it was canned with meat and beans only.  I think too many chili's have too many tomatoes that over power the taste.  I just don't like biting into a spoonful of mushy tomatoes personally.  I did put tomatoes in this recipes, but next time may make it with even less.  Some of you may want even more and love the mushiness and flavor they add.

Bacon Chili

Ingredients

• 1 lb grass-fed ground beef
• 4 slices bacon
• 1 onion, chopped
• 1/2 red bell pepper, seeded and cut into 1/2 inch pieces (optional)
• 3 garlic cloves, minced
• 1/8 cup chili powder
• 1/2 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 (28oz) can diced tomatoes
• 1/2 tsp sea salt (or more if tomatoes don’t have added salt)

Instructions

1. Slice the bacon into 1/2 inch pieces and place in a large saucepan over medium heat
2. Once the bacon is cooked though, pour off all but 2 tablespoons of the bacon grease and return pan to the heat with the bacon in it
3. Add the onions, peppers, garlic and all of the spices except the salt and cook until the onions get tender and start to brown, about 10 minutes
4. Increase the heat to medium high and add the beef, breaking it up into pieces with a spoon until no longer pink, about 3-4 minutes
5. Add the tomatoes and salt and bring to a boil, then reduce heat to a simmer. Cover, stir occasionally and cook for about an hour
6. Remove lid and let the chili cook for an additional hour to thicken up
7. Add salt to taste

This is great without, but you could top with cheese if you can tolerate it!!  This is the perfect make ahead meal or double it to freeze for later!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!  Give the gift of safe skincare this holiday season, gift sets available.

Kate's Healthy Cupboard - Gluten Free Recipes

Meatza Pizza

I can take it or leave it when it comes to pizza, but I love this idea!  I haven't had a slice of pizza since I don't know when.  Having a gluten and dairy sensitivity pretty much crosses pizza off the list of acceptable foods.  I obviously left off the cheese, but if you can handle cheese, have at it!

When I saw this idea, I had to try it.  There are so many variations to pizza toppings and now there is a variation to the crust.  Ground meat makes up this crust and can be done with any combo you would like.  I think this would be a fun thing to do as personal pizzas with kids.  You could make individual meat crusts and let them top it.  That way they have some ownership in their meal and may be more apt to eat it!

Recipe: Meatza Pizza

Ingredients

• 2 lbs ground meat*
• 2 eggs
• 2 cloves garlic, chopped
• 1-2 tsp salt (if using any italian sausage I would use 1)
• 2 tbsp fresh herbs (thyme, oregano, parsley, etc)
• 1/2 tsp onion powder
• 1/2 cup pizza sauce
• Any cheese and toppings

Instructions

1. Place everything in a bowl and combine well with hands
2. Place the meat on a greased pizza pan or a 11x17 cake pan. Make sure you have sides to your pan for excess liquid to run off.
3. Press the meat to fill the pan and create sides to look like a crust
4. Bake at 400 for 12-15 minutes
5. Remove and spread sauce, cheese and toppings and return to the oven for an additional 5 minutes
6. Turn the oven to broil and cook for another 1-2 minutes

Quick notes

*I used ground turkey breast (it's what I had) and ground italian pork sausage. The sausage gives it such good flavor.  If you don't use any sausage, you could always add some red pepper flakes or additional seasonings to spice it up.

There are so many different ways to top this!  If you are an olive person, try a Greek meatza with some olives and feta.

Kate's Healthy Cupboard - Gluten Free Recipes

Mexican Meatloaf

Here's a new twist on meatloaf.  I'm not sure I really liked meatloaf as a kid.  It was kind of like mystery meat, a mound of meat and who knows what else.  Well, now that I like to cook, meatloaf is so easy and so good!  I took a bit of a different approach than the traditional ketchup topped loaf.

I love Mexican spices and flavors and wanted to try them in meatloaf.  I also love anything and everything that has to do with avocados!  If you slap guacamole on something, I'll eat it.  Typically meatloaf has a layer of cooked ketchup on top and then is served with more ketchup on top.  I thought avocado or guacamole served on top sounded awesome!

Not to mention how good avocados are for you.  Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

For those of you that love avocados as much as I do, I am going to experiment with using it as the base for some creamy desserts soon!

Recipe: Mexican Meatloaf

Ingredients

• 2 lbs grass-fed ground buffalo or ground beef
• 3/4-1 cup diced onions
• 2 garlic cloves, chopped
• 1 cup 505 Flame Roasted Chilis
• 2 tbsp refined coconut oil
• 2 eggs
• 1 1/2 - 2 cups cilantro, chopped
• 1 1/2 tsp Penzey's Adobo Spice Blend*
• 1/2 tsp sea salt

Instructions

1. Saute onions, garlic and spices in a pan with coconut oil
2. Once onions are translucent, remove from heat and add the chilis and cilantro
3. In a mixing bowl, whisk the eggs.  Add the meat and onion mixture, mix with hands
4. Form into a loaf in a cake pan or casserole dish with sides. There will be a lot of moisture that comes out of the meat.
5. Bake at 325 for an hour
6. Remove meat from the pan or pour excess liquid out
7. Slice it and top with guacamole, slices of avocado or salsa

Variations

You don't have to use the 505 brand, but they have a better and different flavor than regular canned chilis.

The Adobo Spice is one of my favorites and worth purchasing. You can spice it yourself using garlic powder, onion powder, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper.

This recipe could also be done with ground chicken or turkey.  I love ground turkey, but it can be a bit dry.  I think there is enough moisture in this that it might turn out great.  Let us know if you try it!

Kate's Healthy Cupboard - Gluten Free Recipes

Green Chili Buffalo Jerky

My first experiment with the dehydrator...SUCCESS!!!  I made the best jerky!  I love jerky but so many of them are flavored with soy sauce and I obviously can't have that.  I took my favorite green chili's and favorite spice blend from Penzey's, added them to ground buffalo and created this convenient high protein snack!  Using ground meats makes the process so much easier and you'll never know the difference!!  I just recently made it with ground turkey and beef and they are just as good!!!  Turkey has such little fat that it cooks a bit faster so make sure to check on it!

I have only used a dehydrator to make this but, I think the oven would work as well.  I included instructions for that.  If you try the oven method, please report back about how it worked!!!

Recipe: Green Chili Buffalo Jerky

Ingredients

• 2 lbs. grass-fed ground buffalo (ground turkey breast or gound beef work great too)
• 1 1/2 cups 505 Flame Roasted Green Chilis*
• 1 1/2 tsp Penzey's Adobo Spice Blend*
• 1/2 - 3/4 tsp sea salt

Instructions

1. In a large bowl combine all the ingredients and mix together well
2. Place the mixture on jelly roll lined dehydrator trays. Pat down to a little over 1/4 of an inch
3. Dehydrate at 160 degrees for about 8 1/2 hours (the longer it goes the more leathery and chewy it will become)
4. After about 6 hours flip the jerky
5. Once it is dried to your liking, tear into pieces

Oven Method (I have not tried this but I think this should work)

1. Set temp to 175 degrees
2. Press mixture onto cookie sheets a little over 1/4 inch thick
3. Cook for 4 hours and then flip it and cook another 2 hours. Check it periodically to make sure its not getting too dry
4. Turn off oven and let it sit in there until completely dried out
5. Once it's dried out, tear into pieces

*Penzey's is sold online or in one of there many locations.  Adobo spice is a blend of garlic, onion, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper.   I'm sure you could sprinkle a few of these spices into the mix and make it taste just as good!  If using 505 chilis, that may be enough spice for some *505 Flame Roasted Chili's have way more flavor than canned green chilis.  They have a kick!  They can be found at some Whole Foods, Vitamin Cottage and on Amazon

Kate's Healthy Cupboard - Gluten Free Recipes