Meatloaf has always been a touchy subject in my family. I was an incredibly picky child. I don’t think I ate vegetables from the ages of 4-10 besides a baby carrot here and there or a shred of lettuce on a burger. Of course my parents were good people who tried to instill that perhaps eating things besides peanut butter and jelly and pizza might be a good idea, but I really wanted nothing of it. This drove my dad in particular insane one night, not simply because of the nutritional deficiencies I was bound to be accumulating but I suspect because of the ridiculously dull taste options I was ok with. My dad has always been a pretty good cook and I think it really bothered him that for a while his daughter had extremely limited tastebuds. In any case, one of the few dinners I did eat that my parents cooked and that did not come out of a box was meatloaf. My mom always made really good meatloaf, though it admittedly seemed a little mysterious to me. One day I stumbled into the kitchen to see my mom pour about a half bottle of ketchup into a bowl with some ground meat. I was totally grossed out. I was convinced that nothing could taste good with that much ketchup in it. Keep in mind I had had said meatloaf in the past and loved it, and I harbored no ill feelings towards ketchup. None the less I had decided no meatloaf for me. My dad was beside himself. Meatloaf remains a touchy subject in my family to this day.
And here I am about 20 years later trying to make meatloaf without ketchup. This time, I simply didn’t have ketchup on hand and wasn’t in the mood to go purchase some. I didn’t have any tomato-related products like tomato paste or sauce either since my sweetheart appears to have a vendetta against most tomato flavored things. I also lacked a loaf pan–a necessity really for meatloaf. And so we have this creation. It looks disgusting, it tasted good. It feels both familiar and different. And truth be told, my mom’s tasted better. But I’ll post it all the same in case you too need some emergency meatloaf and lack ketchup.
- 1 lb grass fed ground beef
- 1 lb pastured ground pork
- 3 eggs
- onion (chopped)
- 1/4 almond flour
- 1 Tablespoon curry powder
- 2 teaspoons oregano
- 2 teaspoons salt
- lots of freshly ground pepper
- 1 teaspoon sriacha
- 6 or more strips of bacon
Directions: Preheat oven to 350. In a large bowl mix all of your ingredients (except the bacon) together. Smush everything into a ball and plop into a cast iron skillet. Top with bacon. Cook in the oven for an hour. There will be a lot of extra fat (especially since it’s grassfed), I just poured it out. I served it with some green beans with butter and parmesan.
Admittedly this recipe is an odd one. It’s kind of one of those “I just want to eat protein now” kind of meals. You know the ones where you just stick everything you got into a pan, cook it up real quick, and eat. But it was delicious and so I share it with you! This dish was inspired by Emergency Protein and Hot Plates. I imagine everyone who has ever tried to eat “paleo” has at one point or another done something similar, this just happens to be my take on it. I have no idea what to call it since it involves a lot of different flavors. My sweetheart dubbed it “Storm Stirfry” since I happened to cook it on a night with some serious flood warnings. It’s a little sweet, a little spicy, and very flavorful. I hope you enjoy!
- 1 lb grass fed ground beef
- 1 quart mixed mushrooms (chopped into tiny pieces)
- 2 tablespoons of grass fed butter
- 2 cups spinach
- 1/4 cup cashews
- 1/4 cup raisins
- garlic powder
- chili powder
- hot sauce
Directions: In a large skillet I sautéed the mushrooms in the butter with some salt and garlic powder. Next, I added in the ground beef, chili powder, more salt, garlic powder, and turmeric. Once it seemed nearly cooked I added in the spinach, raisins, and cashews and sprinkled a little cinnamon and a fair amount of hot sauce. From there I stirred and tasted and added in more spices to taste.
I tend to be skeptical about bread and gluten. But sourdough is super delicious and possibly removes a lot of the harmful side-effects of gluten. My current thoughts on the subject tend to be that I feel fine with it. For the gluten-tolerant, sourdough is a super easy and super cheap way to fuel oneself.
I’ve had some ups and downs when it comes to making sourdough bread, I think my starter is not quite up to snuff yet. But pancakes seem to work really well even when your starter is not super great. For the recipe for the starter and pancakes I followed this one. To make it more of a meal I also cooked up some frozen spinach.
Easy Spicy Spinach
- 1 box of frozen spinach
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoon hot sauce
- 1.5 Tablespoons grass-fed butter
- freshly ground pepper
Defrost the spinach (or if you’re like me just put it directly in the pan and stir impatiently.) In a pan toss together spinach, butter and salt. Add in hot sauce, and ground pepper. Done!
Welcome to Sarah Reads and Eats. I hope to use this space to share recipes, review books, and tell you my many thoughts on everything under the sun.
Some random statements about me/my beliefs:
- I like to eat REAL food. I love knowing exactly where my food comes from, how it was raised, how it affects my health, how it nourishes both me and my community.
- Diets are dumb. I’ve done a bunch of them. I’ve counted calories. I’ve had lists of no-foods. I’ve done 30-day challenges. I will not do such things anymore.
- You can be fat and be healthy. I am one such person.
- I strive to be a good person. For me that means recognizing and hopefully acting against racism, sexism, homophobia, able-ism and all the rest.
- I like to read. I like discussing what I read even more.
Well that should be enough for now. More to come soon!