Crossfit Blog

Cookin’ in the Kitchen!

in Nutrition by amandaz

It's Recipe Time! I always check out PaleOMG to see what she's been cookin' in the kitchen and found a little gem of a recipe! If you have an issue with meatloaf, get over it because this is seriously tasty! I loved it served up with mashed cauliflower! In the words of Rachel Ray...YUM - O!
***be advised: if your significant other does NOT like garlic, this may NOT be the dish for you....or just be sure to take a swig of mouth wash after...it's totally worth it.
Summer Breakfast Meatloaf. (It's just the title, you can eat it for lunch and dinner too! DUH!)

Check out the Ingredients and Directions Below:
Summer Breakfast Meatloaf (egg free, nut free)
Prep time:  12 mins
Cook time:  45 mins
Total time:  57 mins
Serves: 4-5

Ingredients

    1 pound ground beef
    10-12 ounces bulk pork breakfast sausage
    1 tablespoon bacon fat (or other fat)
    2 garlic cloves, minced
    1 yellow onion, diced
    1 medium zucchini, diced
    4 ounces of button mushrooms, sliced
    2 tablespoons dried parsley
    2 tablespoons dried basil
    1 teaspoon garlic powder
    salt and pepper, to taste

Instructions

    Preheat oven to 400 degrees.
    Place a large skillet over medium-high heat. Add fat along with 2 garlic cloves and diced onion.
    Once the onions begins to become translucent, add diced zucchini and cover to help steam the zucchini.
    After about 3-4 minutes, add the mushrooms on top and cover again for about 4-5 more minutes.
    Once vegetables have softened, add in parsley, basil, garlic powder and salt and pepper. Mix well then remove from heat to cool.
    Once vegetables are cool, add ground beef, breakfast sausage, and cooled vegetables to a large bowl and get dirty with your hands. Mix well to combine, trying not to squish the zucchini too much.
    Line a large bread pan with foil or parchment paper and place the meat mixture into the dish. Press firmly to make sure it all sticks together and to keep it from falling apart.
    Place in oven and bake for 40-45 minutes until meat presses back at you when you poke it.
    Let sit for 10 minutes after baking.
    Eat with some avocado on top. And fruit on the side. What up breakfast!?!?

I know that picture doesn't make it look that eye appealing, but I wouldn't lie. This stuff is awesome.

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