There’s this well kept secret that I love Meatloaf…Why is it a secret? Because I used to be horrible at making it. Normally it’s either too dry or too wet or just not there flavor wise. I hadn’t made a “mini” meatloaf in so long either because I attempted it a few times when we lived in Providence and well… let’s say Mr. Not So Paleo never asked for seconds.
But the good news is… I have defeated the mini-meatloaf <insert epic fist pump here> and finally made one that is so yummy Mr. Not So Paleo will even eat them the next day as a snack! I like to make these as either a dinner {I normally do three-per-serving in that case} or I like to have them on hand for throughout the week as a snack or for breakfast / lunch!
If having these for dinner I normally pair them with sweet potato and a salad or you could do a veggie mix or even a fried / sunny side up egg would be great with it!
To make these I used a muffin / cupcake tin, mine is a 12 serving one and it makes a medium-ish sized meatloaf.
Truth be told, I used to HATE apple sauce {as in the store bought or even some homemade stuff}. It was too mushy / baby food like and it was too sweet. Like WAY to sweet. So, I of course being the determined short girl that I am decided to make a version that even I would like. And now? I LOVE it. This is so easy to make, makes my house smell good and it freezes really well {and for up to a year!}. So go pick whatever apples are left and make a BUNCH to enjoy all year long!
A Quick Tip: Use a baking dish with high sides, when making this the apples puff up and it saves you from having a messy oven 
• Apples
{A small-medium sized batch is about 4 apples. I used macs, cortlands and a few other local ones… Any apple should work though}
• Preheat your oven to 350 F.
• Peel your apples.
• If you have an apple corer, use that to core them. Otherwise do the Liz method: Split it into quarters, use a knife and cut out the core/seeds.
• Slice each quarter piece of apple {I do between cutting it in half to cutting it into fourths depending on how large my apple is, you want roughly the same size pieces for even cooking}.
• Dump it all into a baking dish {with high sides}.
• Bake for 20-30 minutes.
• Pull out of oven, stir {I like mine partly smooth partly chunky but if you like it all smooth you might have to cook for a bit longer}.
• Transfer to a container and store in fridge or freezer
You heard right… Sweet Potato Chili… It’s my newest best thing ever {well… until you get the new dessert recipe}. But apparently I’m not the only chili addict around these parts considering the vote was a landslide in favor of the new chili recipe!
This is another easy chili recipe… It’s in the middle of the other two I have posted. It’s a stove top one that needs a few hours to sit on low {you could of course use the crock pot… but I hate cleaning it… with a passion, so a pot is way easier for me!}. And of course as always, add whatever you want in here. This is JUST a method. You can do whatever you want to it… add in whatever veggies you’ve got on hand or switch it up so it’s your favorite meats in there { I used what I had in freezer… I hate buying special for recipes…so I don’t lmao!}.
And because I don’t buy special for this… all the stuff that goes in it is always on hand… so umm it’s wicked cheap. Like the frozen sausages and meat I just buy on dirt cheap sale. This chili which was probably two-three meals for two people cost me $6.00{ish} to make!
Okies here’s the recipe!
And AND don’t forget to sign up for the Webinar… it’s next Tuesday {8/28}. I’ll be on the call with my friends Jeff + Sam. Here’s the blog post with the details. {I am so excited to do it! It’s gonna be a blast!}
So… Bonus of being a photographer? My camera rocks… and the continual new toys I get.. My newest one is a new prime lens… So excited.. and of course primal puggle posed for me… well… posing isn’t what I’d call it.. more like she glared at me several times and then ignored me… I guess our kids will one day be the same way? Anyhoo Here’s a little primal puggle “awwww” Action for you.. I know I know it’s been a while… and even longer when it’s been with the nice camera!
Yupp, you “awwwed”!
Ok back to the blog post… I’m on a spinach kick as most of you know…. {Did you see the Chicken + Spinach Recipe?!}. So here’s an even easier {is that possible?} Spinach-using recipe! Enjoy it!
Ingredients:
• 1lb Ground Pork
• 1 Medium Onion Sliced
• 1/2 a big bag frozen Spinach
• 1 14oz can diced tomatoes
• Garlic powder + Dried Basil
• Salt + Pepper
• Lemon Juice
• Butter, Ghee or Coconut Oil
How-To:
• In a big ‘ol skillet get some butter all melty melty {or ghee or coconut oil}. Add your onions and let them start to soften.
• Add in your ground pork, let that cook for a few minutes.
• Add in spinach, diced tomatoes, Dried Basil, Garlic Powder, Salt + Pepper, A squeeze of lemon Juice.
• Let it finish cooking and you’re done! I find adding a sprinkling of red pepper flakes rocks too.
And for the not-so paleos in your life add in some egg noodles or jasmine rice!
Paleo mayo… haha all mayo should be paleo but sadly, if you read what comes in a jar from the store.. you’ll have a WTF moment when you come across “sugar” or “soy” or “corn syrup”. Mayo doesn’t need to be sweet.. at all. But I will be honest if you’re new to eating “real” mayo it might take a few tries to learn to like it w/o the sugar. Just like any other food that transitions with you {Milk Vs. Dark Chocolate is a great example for some people}. And just for the record.. those “Mayo made with Real Olive Oil” Commercial scare the you know what out me… it literally makes me cringe to think what could actually go into it… *shudders* Ok back to my story!
My mayo has gone through a very very long process of becoming what I want. I’ll be honest, this is like my second or third recipe I’ve used. You can see my original Recipe and method here. If you don’t like this version check out that one, it might work better for you! I then found Modern Paleo Warefare’s youtube video on their mayo {And yes of course I went all ADD and just now re-watched the youtube video hahaha}… and viola.. this version of my mayo was born!
I do my mayo by hand…. some might call me crazy, but I get a better result every single time. My mayo rarely breaks and I have more control over it. {I also live in an apt, so I can now make mayo at any hour of the day haha}. All you really need is a bowl {I prefer a glass bowl for some reason, don’t ask.. it works better for me}, a whisk {This is my favorite one: OXO Good Grips 11-Inch Balloon Whisk
A lot of people say to use a room temperature egg… Erm, I’m way to lazy for that.. so as a result my eggs are never room temp when I make my mayo, it’s your call make it how ever you want. I just know I never either remember to take it out…or I need my mayo a bit too quickly to wait for it to be “room temp”.
Ok Let’s get to it!
You will need:
• Bowl, Whisk, etc
• Extra Light Olive Oil
• 1 egg {I like using a Large one}
• Apple Cider Vinegar {you could use lemon juice}
• Salt + Pepper
How To:
Ready? I swear this is easy and not scary!
• In a small bowl {not the one that you’re making your mayo in}, crack your egg, gently scoop out your yolk with your hand. By doing it this way you are making sure you only get your egg yolk, if you get some egg white in it, you’re mayo will come out a little bit more runny… You can also do the Liz-Lazy method and crack the egg over the sink and dump it in your hand and gently move it from hand to hand to get all the white off… Really it’s whatever you like the best, I’m just lazy and hate dishes so I refuse to make extra for myself hahaha
• Egg yolk goes into your mayo bowl. Get your whisk in hand and give your yolk {as is} and good whisk to break it up. Then SLOWLY.. So Slowly it hurts… whisk in a bit of Olive Oil, you’ll notice the emulsion take almost instantly… {After you’ve made yourself a few mayos you’ll be able to tell almost instantly if it’s going to be broken or not}. After I’ve added in some olive oil while constantly Whisking, I’ll stop pouring the Olive oil and give my mayo a really good whisk to make sure its all incorporated. Then go back to slowly pouring olive oil and whisking. I might take two more breaks like that just to make sure the olive oil is really well mixed in.
I can’t give you an exact measurement for how much olive oil to use, every egg yolk, kitchen, person, pouting speed, situation is different. But you’ll go through around 1/2 to 1 cup of olive oil…
• You’ll know it’s all done when the majority of your mayo is basically in a ball on your whisk. You’ll have just a bit left in your bowl {You can literally pick your whisk up and hold it upright, and your mayo won’t move}. It looks like mayo doesn’t it… yeahh it does! Isn’t it pretty? Now Add in some salt, pepper, and a splash of your apple cider vinegar. I prefer a wicked tangy mayo, so I add in a far amount {which means my mayos are a bit looser than you might like} but add a smidge of it in, mix, taste test and repeat as needed. Also 99% of my mayos have a dried herb in them — Basil, Thyme, Rosemary, Depending on what I’m serving it with… It’s an easy flavor boost!
• Now.. This is as important {to me} as actually making your mayo– Storing it… I keep mine in the bowl I make it in and cover with plastic wrap, but I push the plastic wrap down so it’s covering the mayo and not just the bowl. If you don’t your mayo can form a “skin” or discolor slightly. I find it keeps it fresher longer! Your mayo should last a week or so after the egg’s expiration date… but Really lets be honest, You’ll be lucky if it lasts to the next day!
Enjoy!
Questions? Need help? Comment on here or email me! {Liz@Paleoonabudget.com}
{I’ll be making a separate post uber soon about broken mayos, double vs. single batches, etc… stay tuned!}
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