Mom's Meatloaf + Celery Root Mash

Posted by Kylie Hodges on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
My absolute favorite meal growing up was my mom's meatloaf. It was warm, filling, and made great leftovers.
This is not her recipe.
However, she has tasted the Model Meals chef's Mom's Meatloaf (say that 5 times fast) and she gives it two big Mom thumbs up! 
And if you haven't noticed yet, I love clean recipes that remind me of cozy, cold weather meals. Double this recipe and freeze one for a busy week ahead. You won't regret it!
Serves 4
*use organic ingredients whenever possible*
1/2 pound ground beef
1/2 pound ground pork
2.5 tablespoons carrot, riced
1/4 cup onion, diced
2 tablespoons minced garlic
1.5 tablespoons tomato paste
1.5 tablespoons nut butter
1/4 teaspoon oregano
1/4 teaspoon thyme
For the mash:
1 pound sweet potatoes, peeled and cubed
2 tablespoons ghee
1.25 cups celery root, peeled and cubed
Preheat oven to 350*. Mix all meatloaf ingredients except the tomato paste together in a large bowl until combined. Use a little avocado oil to grease a bread pan, and press meatloaf mixture into pan evenly. Bake for 45 minutes or until center is no longer pink. Slice your meatloaf, and top with a dollop of tomato paste.
For the mash:
Place potatoes and celery root in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, about 25-30 minutes. Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add ghee. Using a potato masher or immersion blender, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Enjoy!

 

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