Mediterranean Paleo Vegetable Meatloaf

 This is one of my favourite anti-inflammatory lunch recipes that contains lots of protein and vegetables.

Unlike your traditional meatloaf that is typically loaded with flour, eggs and nightshades, this one has a Mediterranean flavouring with savoury herbs. It is grain, egg and nightshade free. As with my skillet recipes, the portions of meat : vegetables are also perfectly in tune for fuelling an autoimmune body and because the vegetables are cooked, it is easier to digest. I typically serve this with a salad for another dose of vegetables and raw enzymes.

To help with preparation, I use a food processor. It saves me so much time and helps ensure the vegetables are chopped into ground meat size pieces for faster cooking and blending together for that meatloaf texture.  

While this recipe calls for a loaf pan, you can bake these in muffin tins. You will need to reduce cooking time to approximately 30 minutes.

Ingredients

• 1 onion
• 3 cloves of garlic
• 2 stalk celery
• 1 medium zucchini
• 1 small sweet potato
• Half a head of parsley
• 1/2 tsp dried thyme (1 tsp fresh)
• 1/2 tsp dried rosemary (1 tsp fresh)
• 1/2 tsp dried sage (1 tsp fresh)
• 1/2 tsp Sea salt and black pepper (optional) to taste
• 1 lb ground turkey or chicken

Preparation

• Preheat oven to 350F. Grease a 9" x 3" loaf pan (or 8x4) with coconut or avocado oil. I also line the bottom of the pan with parchment with the ends extending out so I can easily lift the veggie-meatloaf out of the pan for storage when it's done.
• In a food processor, dice all the vegetables. I start with onion and garlic. I then move onto the celery, zucchini, then the sweet potato and finish with the parsley. Put all vegetables into a large bowl.
• Next, I add my spices to the vegetable mix. Make sure you blend the spice and herbs in well with the vegetables.
• Mix in the meat with the vegetables ensuring the vegetables and herbs blend in well. Then form into a log that can go into a loaf pan.
• Bake for 45 minutes (or until cooked through). Cooking time can vary by the amount of meat you've added.
• And you're done! Serve with salad or roasted vegetables. Store in sealed container in the refrigerator for up to 4 days.

Substitute:

• Organic ground lamb or beef for chicken or turkey
• Carrots or squash for sweet potato
• Spinach or baby kale for parsley
• Cinnamon and cloves for thyme, rosemary and sage
• Other options: add 1 cup mushrooms or red pepper (pepper is not AIP friendly)