I wanted to make a dinner that would sneak vegetables on the boys plate, but didn’t want to do that same old “kid” recipes. Instead, I wanted to create something that would appeal equally to us parents as it did to the boys. After digging through the pantry and refrigerator, I settled on meatloaf…green meatloaf because it’s loaded with spinach, sautéed red bell pepper, and Asiago cheese. If you have picky eaters that prefer a white diet or would like a healthy twist on an old standby, give this one a try. It’s loaded with flavor and is simple to make.
- 2 lbs ground beef
- 2 cloves garlic, sliced
- 1 red bell pepper, chopped
- 2 tbs olive oil
- 3 handfuls spinach
- 2 egg whites, whisked
- 1/3 cup Asiago cheese
- 1 tbs Worcestershire sauce
- 2 tbs Dijon mustard
- 1/3 cup panko bread crumbs (can sub regular bread crumbs or oats)
- ketchup or bbq sauce (optional)
- salt and pepper
Heat a sauté pan over medium heat, and then add the oil. Once the oil comes up to temperature, add the garlic and cook for 1 minute. Add the bell pepper and continue cooking until it begins to soften. After the peppers soften, transfer the garlic, peppers, and oil to the food processor and pulse until smooth. Add the spinach in batches and process until very smooth–almost liquid.
In a large bowl, combine until mixed the ground beef, whisked eggs, Asiago cheese, spinach purée, Worcestershire sauce, bread crumbs, mustard, and season with salt and pepper. Instead of baking in the oven, which takes 1 hour+, I made mini meatloaf and grilled them outside until cooked through.
I served the mini loaves with smashed cauliflower and blanched broccoli that I finished in the garlic/pepper pan. This was a great, healthy spin on an old classic that had everyone–even our pickiest eater–coming back for seconds. And, yes, this is perfectly paleo as long as you omit the bread crumbs and ketchup.