I have a new favorite. A new comfort food. A new quick and easy dinner that I am going to be making again and again. I call it: Meatloaf “Cake”. Why cake? Because it has frosting!!!
I didn’t grow up eating meatloaf. I grew up in a Mexican household so fajitas and rice were more of the norm that the southern meatloaf. I can actually remember my first time trying meatloaf, it was when I was 20.
I got my first job in New Orleans at the Palace Cafe as a hostess. It was a great job with some great perks. We were right on the main street downtown, Canal St, and smack dab in the middle of Mardi Gras parade route central, which was a lot of fun. The best part? We got to eat the food! Every day before the restaurant opened everyone came together and ate dinner for a dollar. Yes, I said that right. A dollar!!! No, it wasn’t the same food they serve and charge an arm and a leg for, but it was still utterly delicious.
Well, one day the meal was meatloaf. The name “meatloaf” kind of turns me off, not sure why, it just does, so I almost thought about skipping dinner that night. But alas, I am nothing if not a good sport, so I tried it. And then just to be sure, I tried it again. And again. You get the picture. It was really, really good!
I must confess, I haven’t had it since but I do have fond memories of my Palace Cafe meatloaf. Unfortunately, at this point in my life, knowing what I know now about how wheat affects my body, I would have to pass on the meatloaf, however much it hurts. Or do I…..?
What is a girl to do who is craving some yummy meatloaf that is also Whole30 approved? She gets the creative juices flowing, pre-heats the oven, and gets elbow deep in grass-fed ground beef.
The results? Pure yummy “cake” goodness…..
Here’s what you need:
(We LOVE meatloaf so I usually double or even triple this recipe to make enough for leftovers.)
1 pound of grass-fed ground beef
1/4 cup almond flour
1/2 tbsp marjoram
1/2 tbsp garlic powder
2 tbsp minced garlic (can you tell I like garlic?)
1 stem’s worth of fresh rosemary, diced up
1/4 tsp cayenne pepper
Salt and Pepper
1 12 oz can of tomato paste
small sweet potato, shredded
handful of spinach, shredded
1/2 onion, shredded
3 carrots, shredded
Here’s what you do:
1. Preheat your oven to 350 degrees.
2. Combine it all (except for the tomato paste). Yep that’s right. Throw it all in a bowl. There’s no rhyme or reason, just get it all in there.
3. If you are using any optional ingredients, shred then in a food processor and add them in here. You can chose 1 optional ingredient or all 4.
4. Now the fun part. Roll up your sleeves, wash your hands, and mix it all up with your hands. Hence, the ground beef up to your elbows.
5. When it is thoroughly combined put your ball of spiced meat on a baking pan and form into a cake shape.
6. When your cake is formed crack open your can of tomato paste and ice that baby up. It might seem like a lot of tomato paste but trust me, it’s the perfect amount.
Check out my pretty “iced” cake:
When you have your cake ready, and are done staring at how gorgeous it looks, pop it in your preheated oven for 45 minutes. If you doubled the recipe, cook for 1 hour.
By now your house is filled with the amazing smells wafting from your gorgeous cake. So what are you waiting for?! Get that baby out of the oven and start slicing! You know you want to taste it, so take a small bite and savor the goodness of meatloaf, just make sure some of it gets to the table.
Believe me, this is a goodie. So easy, so fast, so delicious. Make it today. Your “Whole Family” will thank you.
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