I’m lucky to have a hands-on kitchen-helper of a man in my life for a) those nights where I can’t lift a finger and he makes one of his man-specialties, like (grass-fed) burgers and (organic) guac and b) when I’m making something that involves tons of chopping and/or supervising. But some nights, I just like to look up a few recipes, get some ideas, then take out my ingredients and start playing. And when my helpful man pops his head and asks, “Can I do anything to help?” I say, “No thanks, I’m just playing.”
Tonight, I got some inspiration from Quick and Easy Paleo Comfort Foods by Julie and Charles Mayfield but, only having certain ingredients, spun it my own way and it turned out super-duper delish. Here’s the Trimax recipe for MEATLOAF MUFFINS!!!!!!:
- 2 lbs ground meat (we used 1 lb grass fed beef and 1 lb elk, which we recently discovered in one of our local grocery stores – eee!)
- 2 eggs
- 1-1/2 cup flax meal (a Trimax favorite substitute for breadcrumbs or flour)
- 1 medium onion, diced
- 1 medium red pepper, diced
- 3-4 cloves garlic, minced
- 2-3 generous pinches of Himalayan salt
- 3-4 turns of fresh ground pepper
The best part about this recipe was using my underused muffin tin – I’ve experimented with paleo baked goods in the past but this was my first muffin-shaped triumph. So, preheat the oven to 350 degrees and grease the cups of your muffin tins with coconut oil. Throw all the ingredients into a bowl, then get your hands in there and mix everything together (this part is a great project for the kitchen-helper. I imagine kids would love doing this.) Once everything is well mixed, drop hand-shaped balls of the meat mixture into the cups. Bake for 30-35 minutes. Remove and let cool for 5 minutes.
And what’s meatloaf without ketchup?? Last time I looked at a bottle of Heinz I was chagrined to find that it’s crammed full of high fructose corn syrup, so I knew it was time to try making my own at home. This homesteading stuff sure looks awesome but was never something I thought I’d get myself to do…that is, until I had some awesome meatloaf that needed some ketchup. So, courtesy of PaleoGubs, I played with one of their recipes and wound up using a lighter hand with the tomato paste and a much heavier hand with the vinegar and spices.
Here’s the Trimax recipe for HOMEMADE KETCHUP!!!!!!!
- 6oz can organic tomato paste
- 1/2 cup water
- 2 tbsp apple cider vinegar (unpasteurized!)
- 2 tbsp garlic powder
- 1 tbsp curry
- 1 tbsp Himalayan salt
Toss all ingredients into a saucepan over medium-high heat and stir until the water starts to boil, then reduce to medium heat and continue to stir. Add a bit more water if your ketchup is looking too thick. Keep stirring until ingredients are well mixed, which shouldn’t take longer than 5 minutes. Gently transfer into a mason jar and allow to cool – then schmear some on your muffins!!!