Veggie-Packed Meatloaf (AIP, Low-FODMAP, Nightshade Free)


Meatloaf can make life so much easier. Throw a bunch of meat in a pan, cook it, and you have food for a few days. But plain ‘ol meatloaf is so boring, so of course I had to jazz it up, specifically with loads of veggies to make it more filling and nutritious!


Zucchini is always a great way to add bulk to dishes and it works very well in loaves (think: zucchini bread!). I like to have leafy greens at every meal, so I tossed some kale into this loaf to satisfy that need! I use a couple herbs and the perfect amount of sea salt to keep this dish nightshade free, but still flavor packed.


Veggie Packed Meatloaf

Serves 4


1/2 a bunch of kale

1 large zucchini, shredded

1 tbs. each of sage and thyme

1 tsp. sea salt

2 lbs ground meat (I used a combo of beef and lamb but pork or turkey thigh along with beef would also be great)

3-4 slices of bacon

Preheat oven to 400 F.

Wash, de-stem, and finely chop your kale.

Heat some water in a frying pan and add the shredded zucchini and kale. Sauté/steam for about 7 minutes, until kale is darker and cooked down.

Mix the veggies with the seasonings and ground meat in a large bowl.

Press the meatloaf mixture into a loaf pan. Lay the strips of bacon over the top, tucking ends in.

Bake for about 40-45 minutes, until inside is just barely pink. Pour off the excess liquid (I like to save for reheating leftovers or cooking other foods in it). Broil for another 10 minutes to crisp the bacon.

Let cool for 10 minutes before slicing and serving.



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