AIP Meatloaf with Hidden Veggies
Easy and nutritious, this AIP Meatloaf contains no gluten, dairy, grains, or nightshades and it's also low FODMAP. This is the perfect dinner recipe if you're following an elimination diet, but need a delicious and healthy meal.
Servings 6 -8 servings
Equipment
Ingredients
- ½ bunch green kale
- 1 large zucchini
- 2 lbs ground meat I used a combo of beef and lamb but pork or turkey thigh along with beef would also be great
- 1 tablespoon sage
- 1 tablespoon thyme
- 1 teaspoon sea salt
- 3-4 slices bacon
Instructions
- Preheat oven to 425 F. Line a loaf pan with parchment paper and set aside.
- Wash, de-stem, and finely chop the kale.
- Cut the zucchini into chunks then shred it in a food processor.
- Heat 1-2 tablespoon of water in a frying pan and add the shredded zucchini and kale. Sauté/steam for about 7 minutes, until kale is darker and cooked down.
- Mix the veggies with the seasonings and ground meat in a large bowl. Make sure everything is combined well
- Press the meatloaf mixture into a loaf pan. Lay the strips of bacon over the top, tucking ends in.
- Bake for about 40-45 minutes, until inside is just barely pink and the internal temperature is about 145 degrees.
- Broil the meatloaf for another 10 minutes until the bacon is crisp.
- Let sit for 10 minutes before using the edges of the parchment paper to lift the meatloaf out of the pan and slice.