Keto Meatloaf and Mashed Potatoes
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1/2 cup Blanched Almond Flour
1/2 large Onion (diced)
8 cloves Garlic (minced)
3 oz Tomato paste
2 tbsp Worcestershire sauce (or coconut aminos)
2 large Egg
1 tbsp Italian seasoning
2 tsp Sea salt
1/2 tsp Black pepper
2 lb Ground beef
1/2 cup Sugar-free ketchup (optional)**
Preheat the oven to 350 degrees F (177 degrees C).
In a large bowl, combine all ingredients except meat and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
Transfer the mixture into a baking dish and form into a loaf shape. Bake for 30 minutes.
Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
Rest for 10 minutes before slicing.
For the "mashed potatoes" you have 2 options. I have an interesting hack that actually allows you to use REAL potatoes. First off "cook" the potatoe in the microwave. Using a microwave actually lowers the glycemic index of the potatoes. Then after microwaving it, put the potato in the fridge for about 2 hours. Cooling the potatoe after cooking SIGNIFICANTLY lowers the glycemic index of the potato. Making it "mostly" Keto friendly.
The other option is to use cauliflower to make cauliflower mashed "potatoes".
1 medium head cauliflower 1 tablespoon cream cheese, softened 1/4 cup grated Parmesan 1/2 teaspoon minced garlic 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt) 1/8 teaspoon freshly ground black pepper 1/2 teaspoon chopped fresh or dry chives, for garnish 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.