Since becoming a mom I feel as though writer’s block kicks in more often than it used to. Not to say I don’t feel as inspired to write, but, by the end of the day after having been mentally consumed by so many other things, I’m beat. When I sit down to write in the late hours of the evening, often times, I find myself staring blankly at the computer screen as if my mind realizes it is now (hopefully, fingers crossed) able to clock out for the day. So, as a result, my sentences are usually barely up to par with those in my daughter’s ABC book.
S is for sleepy Mommy…
T is for tired Mommy…
U is for uhhh…
Although, when it comes to still creating fab, piece-of-cake recipes in my kitchen this mamma hasn’t lost all of her brain power, just yet. Luckily for my family I still have energy enough to make a kick-butt kind of dinner even after a busy day. Little do they realize it’s EASY and requires only minimal cell function. Speaking of easy, this meatloaf is just one of those kinds of dishes. I’m calling it “best ever” because it literally is, the best EVER. Simply because not only is it a hit each and every single time but it’s so simple to mix together and only requires six ingredients (if you don’t count the spices). I love the use of flaxseed meal over traditional breadcrumbs that acts not only as a binder but gives it a nutty and hearty flavor. I like to serve this dish with fresh steamed veggies, it’s the perfect compliment to this kind of comfort food. With all of these delicious flavors and textures your mouth will be saying…
Y for yum!
Best Ever Meatloaf
Author: The Happy Hungry Yogi
Yields: 6 servings
Prep time: 10 minutes
Cook time: 1 hour
- 1 1/2lbs ground beef or turkey
- 1/2 c ground flaxmeal
- 1/2 c onion, minced
- 1 large egg
- 3 tbsp ketchup + additional for topping
- 2 tbsp coconut aminos
- 1/2 tbsp oregano
- 1/2 tbsp thyme
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 large yams, diced bite-sized
- 4 large carrots, chopped bite-sized
- 1 tbsp olive oil
- 1 tsp dried thyme
- sea salt + pepper to taste
- Preheat your oven to 350F. Lightly line a baking sheet with parchment and set aside.
- In a large bowl combine all of the ingredients listed, except the additional ketchup for topping. Mix well until all of the ingredients are incorporated.
- Using your hands, mold the mixture into a football shape. Place in the center of the pan.
- Drizzle with additional ketchup
- Spread the chopped veggies around it and season them with the olive oil and spices.
- Place the pan in the oven and bake, uncovered for 1 hour or until no longer pink in center and/or internal temp reaches 165F (Turkey) or 160F (Beef).
- When ready, remove the pan from the oven and let rest for 10-15 minutes before slicing.
Note: Store any leftovers tightly sealed in the fridge for up to 3 days.