Meals & Recipes: Meatloaf, Mushrooms, Asparagus and Squash
Meatloaf square, with delicata squash (ghee onion and salt), mushrooms, avocado and asparagus. Topped with red wine vinegar.
Your Bowl. Add one square of meatloaf. Slice 1/4 avocado and line around the meatloaf. Add a handful of mushrooms. Add a handful of asparagus. Top the meatloaf with 1/4 delicata squash mashed and mixed with 1 tbsp of ghee, 1 slice of chopped yellow onion and 2 pinches of sea salt. Drizzle with red wine vinegar, add 2 pinches of sea salt.
Buon Appetito!!
Cooking Instructions:
Meatloaf. Prepare the meat. Use 1 lb of 100% grass fed and finished or pasture raised ground beef. In a mixing bowl add the ground beef, 6 pinches of salt, 6 pinches of black pepper, 2 tbsp mustard, 2 tbsp Primal Buffalo Sauce, 1 egg (beat it before adding it), and 1/4 cup panko bread crumbs. Mix it all together.
Prepare to cook. Preheat the oven to 425 degrees. Coat the bottom of a 8 x 8 pyrex with olive oil. Ball the ground beef mixture into one big ball in your hands, and then place it in the middle of the pyrex. Flatten it out so it’s even throughout and fills in all the corners and edges of the pyrex.
Chop up 1 slice of onion and 2 cloves of garlic. Add that to the top of the beef and sprinkle with 2 pinches of sea salt and a generous amount of cracked fresh pepper.
Cook for 20 minutes.
Finishing up. After cooking for 20 minutes, move the pyrex to the top rack and turn on the boiler and allow to cook for an additional 1 - 2 minutes (try not to let the garlic and onion burn like I did. It happens fast).
Remove after 1 - 2 minutes and cut into 4 equal portions to make preparing meals in the future easy (each one will be approximately 1/4 lb of beef).
Place in a glass container to store and drizzle the remnants from the pyrex over the top!
Delicata Squash. Preheat the oven to 350 degrees. Slice squash in half length wise. Use a spoon to scoop out the seeds (save and clean seeds if you’d like to roast them later). Scoop out the stringy meat inside. Coat the entire squash in olive oil and sprinkle salt inside. Place on baking sheet with the skin up. Bake for 20 minutes at 350 or until tender (easily pierced with a fork).
Mushrooms. We like organic baby bellas. Bring a pan to medium-high heat. Add a tbsp of olive oil. Slice the mushrooms into quarters, toss lightly with olive oil (1 - 2 tbsp) and salt (2 - 3 pinches, and add them to the preheated pan. Add a few splashes of water and cover. Leave undisturbed for 5 minutes, then toss and let sit for another 3 - 5 minutes.
Asparagus. Cut the base of the stems off. Line the asparagus on a cookie sheet lightly covered in olive oil and salt. Cook for 8 - 10 minutes if you’re cooking at 425, 12 minutes if cooking at 350. Thick asparagus will take longer. We always buy thin bunches. You’re looking for bright green color, with some snap.