My Kale is doing so good this year, so I’ve been putting Kale in everything!
Cheesy Kale Meatloaf
1 1/2 pounds lean ground beef
2 large eggs
1 Cup GF Marinara Sauce
2 Cups finely chopped Kale leaves ( Remove the stem before chopping)
1 Cup GF Bread Crumbs or GF Oatmeal
1 Cup freshly grated Romano Cheese
1 Cup freshly grated Mozzarella Cheese
1 1/2 Cups freshly grated Parmesan Cheese (reserve for topping)
1 Tablespoon dried Oregano leaves
2 Teaspoons dried Basil leaves
2 Tablespoons minced Garlic
Preheat oven to 375*
Wash stem and chop Kale leaves in food processor until finely chopped. Place into large mixing bowl along with all other ingredients, (except Parmesan Cheese). Using your hands mix well until well blended. Pour into a greased 9×13 inch baking pan patting out meat mixture evenly. Bake for 30-35 minutes or until done and browned around the edges. Remove from oven and let rest for 10 minutes to let meat reabsorb liquids. Top with parmesan and serve. Enjoy!
Note: This recipe also makes great meatballs! We like to top them with more marinara sauce. YUM!
My Thyme and Sage Plants Greek Meatloaf
2 Pounds Ground Pork ( or Ground Turkey)
1/2 Cup Gluten Free Bread Crumbs ( you can also use Gluten Free Oats)
1 Large Egg
1/2 Cup Greek Seasoning
Preheat oven to 375*
Place ground meat in large mixing bowl, add bread crumbs, egg, and seasoning. I just get into it with my hands and mix all ingredients well. Pour meat mixture into a lightly greased 9×9 inch glass baking pan and bake for 35-40 minutes or until meat is cooked through. If you use ground turkey you may want to brown the top under the broiler for 2-3 minutes before serving. Serve plain or with dipping sauce.
Jan’s Greek Seasoning Mix
1/4 Cup Dried Ground (or Rubbed) Sage
1/4 Cup Dried Thyme Leaves
1/4 Cup Dried Basil Leaves
1/4 Cup Garlic Powder
1/4 Cup Onion Powder
3/4 Cup Dried Oregano Leaves
2 Tablespoons Dried Rosemary Leaves
4 Teaspoons Paprika
4 Teaspoons Black Ground Pepper
4 Teaspoons Salt
Add all ingredients to spice blender or regular food processor. Blend just until mixed. I would rather not grind this into a powder, we like the larger size leaves. I think it adds more flavor.
Slow Cooker Italian Meat Loaf
2 Pounds Lean Ground Beef
1 1/2 Cups Gluten Free Spaghetti Sauce (reserve ½ cup for topping)
3/4 Cup Gluten Free Bread Crumbs
1- 5oz. package additive free Parmesan Cheese grated (reserve ½ cup for topping)
2 Eggs beaten
1/2 Cup Chopped Onion (optional)
Line slow cooker with foil letting it come up the sides and coat with oil. Thoroughly mix all ingredients in a large bowl, until meat and other ingredients are well mixed, forming a ball. Place the ball of meat in the slow cooker, cover with lid, and set on low for 6-8 hours or high to cook for 4-6 hours.( Don’t fold the foil around the meat). The last 15 minutes of cooking time top with remaining spaghetti sauce and cheese. To serve lift meat loaf out of slow cooker holding edges of foil. Then slide spatula under loaf and transfer to platter. Enjoy!