I am for real fast-tracking this recipe because so many people have commented for it, texted me, pm’d me (which thank you by the way, you make me feel so fancy).
This is a recipe where the original inspiration came from Cooking Light, but in the spirit of being extra I kept playing around with it to see if I could add even more fiber/plant power.
So as many of you already know we take fiber very seriously in our household, so this is something that we keep in our arsenal of recipes to help out with that.
A few things to know ahead of time, Flaxseeds are little nutrition powerhouses, they contain plant based Omega 3 fatty acids (ALA), they also contain manganese, magnesium, and B vitamins, and FIBER. So there’s one caveat to this – yes, they are nutritious but I would advise using them in their ground form, when you have whole flaxseeds, your body has to work soooooooo much harder to potentially break them down and get the nutrients on them; and that is actually normal because the goal of a seed is to essentially stay in it’s form and make (reproduce?) more seeds- when you have them already sprouted and/or ground your body can access those lovely nutrients a little better.
To add to this, I have started adding vegetables to this recipe (mushrooms, and chopped spinach) to beef up the nutrition and fiber content.
So, I mean without further adieu here is the recipe:
You can use mushrooms, and or spinach, or both, you can use a variety of ground meats as well – such as grass fed beef, or bison, etc. You can also use ketchup, but we are partial to using our favorite Trader Joe’s basil tomato marinara, if you want spice I would recommend ketchup, and adding sriracha, or hot sauce of choice.
-2 lbs ground meat of choice
-1/2 cup ground flax
-salt & pepper to taste
-1 – 1 1/2 Cup diced Mushrooms
-1/2 – 1 cup chopped spinach
-1/2 cup chopped yellow onion
-1/3-1/2 cup sauce/ketchup
- Pre-heat oven to 375
- In a large bowl, add all of your ingredients together, and combine everything with your hands (it’s just easier that way)
- Pack into a loaf pan, and bake until 165 internally
This is something that is so easy to make, what I usually do, is throw this together at the end of our meal prep, and get it in the oven before our other food/dinner is ready and let it bake while we are eating. Pat, seriously raves about this – and it’s one of his favorite recipes. It wasn’t until the 3rd, or 4th time I made it, that he realized/found out that I put ground flaxseed in it. But by then, he really liked it so there have been no complaints.
Using the vegetables and flaxseed is also a good way to get away from using breadcrumbs – while they bind the meatloaf they really don’t add any nutritional value, where here the flax does – therefore making this recipe NATURALLY gluten free. If you’re doing Whole 30 you can use a “compliant” red sauce or ketchup. I hate the word “compliant” to describe food, but I also support it here in the sense of – get some ketchup or red sauce (or make your own) that does not have added sugar in it, there’s really just no point, in my humble opinion.
Oh, do you want to make this with a Mexican twist?! Add some roasted salsa in the mix, and on top instead of red sauce/ketchup.
Last point – you can also use muffin pans to make mini meatloaves instead of one big one.
Now, go out, prosper, and make this recipe. And send me/tag me in pictures if you do!