I made this last night and my husband ate more than half of the loaf in one sitting because he enjoyed it so much! As always, there’s as many vegetables as I can fit in a meal without it falling apart and without my kids noticing too much.
This recipe is large and yields three meatloaves. One for you, one for a friend who needs a pick-me-up, and one for your freezer. It does take some time (about 1 hour and 40 minutes cooking time) so be aware of that before you start.
-3 lbs grass fed ground beef
-1 large sweet onion, diced small
-6 cloves of garlic, divided, diced small (4 for meatloaves, 2 for yam topping)
-4 strips of pastured, sugar free bacon, diced
-2 large bell peppers, any colour, diced small
-6 large crimini mushrooms, diced small
-3/4 cup of kale, diced small
-4 large yams, peeled and chopped into 1 inch pieces
-2 tbsp sugar free dijon mustard (I really like the Organic Simply Natural brand)
-1 tbsp gluten free Worcestershire sauce (omit for Whole30 unless you can find a brand without any sweeteners)
-2 tbsp tomato paste
-1/4 tsp salt
-1/2 tsp pepper
1) Preheat your oven to 400 degrees fahrenheit.
2) Fry your diced bacon in a pan over medium heat. Once it’s cooked through, remove the bacon and set it aside.
3) Scoop out the leftover bacon fat from the pan and toss it with the chopped yams and 2 of the diced garlic cloves in a large bowl.
4) Spread your yams out onto a lined cookie sheet and sprinkle with sea salt. Place in the oven and roast for approximately 40 minutes, or until yams are soft when pierced with a fork. Once they are soft, remove from the oven and set aside to cool. Leave your oven on at 400 degrees.
5) While the yams are roasting, mix your ground beef, bacon pieces, eggs, onion, garlic, mushrooms, kale, and peppers in a large bowl. It is best to do this with your hands to get everything fully combined and mixed well.
6) Add the tomato paste, dijon mustard, and Worcestershire sauce and mix again with your hands.
7) When everything is mixed well, divide the meatloaf mixture evenly into 3 loaf pans.
8) Once the yams have cooled, take them from the pan and blend them in a blender, NutriBullet, Vitamix, or whatever machine you have. You may need to do this in two batches to make sure everything gets whipped smoothly enough.
9) Evenly spread the whipped yams over top of your meatloaves. (In my photo, I only put the yams on two of the meatloaves and left the freezer loaf bare. I haven’t tried freezing whipped yams yet so wasn’t sure how well it would work, plus I was short on yams anyway.)
10) Place two of your meatloaves into the oven and bake for approximately 1 hour. Wrap the remaining loaf in tinfoil or saran wrap and place in the freezer.
11) When meatloaves are cooked through, remove them from the oven and allow them to rest for 5 minutes before slicing. Enjoy!
I’m big on community and loving each other. You’ll probably hear (or read) me talk about my “village” a lot. When my children were born early and in the NICU for weeks, our community showered us with love by regularly bringing us meals to help get us through the rough time. I can still remember how incredibly loved and taken care of we felt, and I strive to pass that on now. If you know someone who could use a hand, drop this meal off for them. They will never forget it.