Hidden Veggie Meatloaf

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After five years, this AIP Meatloaf recipe is still one of the most popular on our blog and I thought it was time I gave the recipe a little update to reflect some of the changes I’ve made over the years. The addition of some cassava flour really helps improve the texture, while still maintaining a nice juicy flavor.

If you have a food processor, this recipe could not be any simpler. Just use the machine to shred the vegetables, then mince the garlic, herbs, and onions in a second batch. If you are really looking to up the nutrient density, add some grated liver to the mixture. A great way to hide some veggies and organ meats from either yourself or your family members!

5.0 from 1 reviews
Hidden Veggie Meatloaf
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 pounds ground beef
  • 1 cup shredded carrot
  • 1 cup shredded parsnip
  • 3 cloves garlic, minced
  • 2 tablespoons fresh herb blend (thyme, rosemary, and/or sage), minced
  • ½ yellow onion, minced
  • ½ cup cassava flour
  • 1 teaspoon sea salt
  • 4 ounces uncured bacon
Instructions
  1. Preheat your oven to 375 degrees F.
  2. In a large bowl, combine the beef with all of the ingredients except for the bacon. Using your hands, massage gently to combine thoroughly. Transfer the mixture to a loaf pan, using your hands to press it into the bottom and sides of the dish.
  3. Arrange a few slices of bacon across the top of the mixture. Bake for 50-60 minutes, or until the bacon is browned and the loaf has reached an internal temperature of 150 degrees F. Set aside to fully cool and allow the meat to reabsorb any liquid released during cooking.
Notes
A food processor makes prepping the vegetables and herbs for this recipe a breeze. After using the shredder blade to process your carrots and parsnips, pulse the herbs and garlic with the processing blade to finely mince. Add the onions and pulse until the desired consistency is reached.

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

6 comments

  • luz says

    hi 🙂 can I use something else rather than the cassava flour? thank you!

    • Mickey Trescott says

      Luz – I have not tested anything else. Sorry!

    • Noelle says

      Hi! I am currently making this with coconut flour–I think it’ll work fine. Cassava is NOT my friend 🙁

      • Renee says

        Me neither! It makes my mouth itch, so I’ve stopped having it. Did it work out with coconut flour?

  • Shelley says

    O.K., I am ready to try and introduce organ meats. If I am going to ask my clients to do it, then I need to learn how to transition to using organ meats. But I HATE the taste of liver. If I were to sneak some in, how much would be enough to get some nutritional benefit, but not enough to make me gag? hehe

    • Mickey Trescott says

      Hi Shelley! Great question! I would start by adding a couple of tablespoons, and increasing from there. I’d say if you can work up to 1/4 cup ground liver per couple pounds of meat that would be great! A lot of folks use this to “hide” organ meats from themselves.

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