Meatloaf with Garlic Mashed Cauliflower
I haven’t watched the MTV awards (music or movie) in a very long time. Maybe 5 years, maybe 10? But I must say, the 2010 MTV Movie Awards was good. In fact, it was pre-tty, pre-tty, pre-ttyyyy good. It had an amazing opening with the return of Les Grossman and it also had a scene of Ken Jeong wearing a one-piece leopard man-thong gyrating next to a piano which segued into Tom Cruise holding his own in a dance sequence with J-Lo. But the best part of the movie awards – hands down – was host Aziz Ansari. His Taavon impression of reading a magazine with swag made me laugh so hard I thought I gave myself an ulcer. And when I thought he couldn’t get better, Aziz ended the awards show with a hysterical R.Kelly Pied Piper-inspired tribute to Avatar. I have a feeling MTV will play reruns of the awards show about 4,000 times before summer ends so I would highly encourage you to catch parts of it if you want a good chuckle (or just click on those links). There’s nothing more memorable to me than a hard laugh …well maybe a really great meal.
Speaking of great meals – try this hearty paleo meatloaf dish. In the meatloaf, I substituted bread crumbs with almond flour. For those of you missing mashed potatoes – cauliflower will give you the same creamy texture. It won’t taste starchy like mashed potatoes but we both know it shouldn’t anyways. I hope you enjoy this recipe half as much as I enjoyed seeing Zach Galifianakis doing the “I don’t know” dance during his Swagga Dance session.
Makes 4 servings
1lb grass fed ground beef
1/4 cup almond flour
1 tablespoon organic tomato paste
1/2 tablespoon apple butter
1 roma tomato (diced)
1/4 cup onion (chopped)
1 tablespoon green onion (finely chopped)
1 tablespoon cilantro (coarsely chopped)
1 tablespoon garlic powder
1 head of cauliflower
4 gloves of garlic (crushed and peeled)
1 tablespoon chopped chives
1 tablespoon extra virgin olive oil
salt and pepper
Preheat oven to 350 degrees.
To make the meatloaf – combine all of the meatloaf ingredients together in a large bowl and hand mix thoroughly. Pour in a greased 1.5 loaf pan and place in oven. Bake for one hour. Best served immediately.
To make the mashed cauliflower – chop one head of cauliflower into 1-2 inch pieces. Steam the cauliflower and garlic over boiling water until tender (about 15 minutes). Then – mash the cauliflower and garlic up to the consistency you desire. I like it creamy so I just place the cauliflower in a small blender until it’s nice and smooth. If you want it with a bit more texture, just mash the tender cauliflower with a fork. Once you’re at the consistency you desire, add in olive oil and chives (with some salt and pepper to taste). Best served immediately.