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The Lowly Meatloaf

30 Oct

Meatloaf is very economical, easy to make, can be made up in advance and frozen then reheated, and is VERY GAPS/SCD approved.  AND the combinations for making one are as endless as the stuff you like and keep in your kitchen.  The history of the meatloaf goes back into ancient history but it probably rose to stardom during the 1940’s during the war years.  Food rations existed and budgets were still being kept due to the hard depressions years that came before the war.  Women needed to make every penny count and nothing was wasted or overlooked.  Let’s face it GAPS/SCD can be a budgeting nightmare at times for those families that are doing this as a whole.  My primary focus with this blog was to encourage others to look around their kitchens and to be creative with what you have on hand, with what you can afford, and to do the best you can with what you have.

I believe the meatloaf is one such idea.  The diversity is incredible whether you start with a cheap package of frozen turkey, or use an $10 pound of buffalo meat.  Your starter is ground meat (poultry, pork, or beef), your fillers are what you have on hand and you must use at least one egg per pound.

The meatloaf I made today probably cost me a total of $1.50 to make. I used a package of ground turkey I bought on sale for $1, I added in one egg, a shredded carrot, and some leftover spinach.  Oh yes, and onion is essential.  I will top it with a layer of Swiss cheese and offer some cucumber ketchup I made with honey.

I could have used coconut or almond flour as a filler but since I am serving some coconut flour bread with it I did not want the added roughage (the nut flours do not totally agree with everyone in my family.)  Also, meatloaf is a place where we can pack in more veggies. You can put just about any type of veggie into a meatloaf.  Squash would work but we are not limited to eating squash all the time. If you do not grow your own or if you do not have a cheap outlet for them, they can begin to add up quickly in cost.

These diets are all about maximum nutrition and we need to be packing as much variety as possible into what we are making.  As an exercise in planning a pound of ground meat can be mixed with smushed peas, ground up green beans, grated carrots, radishes or rutabaga, cooked and drained frozen spinach or kale (or chopped up fresh), shredded cabbage (this is becoming my rice replacement), cooked and drained eggplant, chopped tomatoes, green peppers, lots of onions, and of course squash of any variety (winter or summer).  You could also add fruits.  It is just a matter of finding combinations that you like and have on hand.  If you are consuming nut flours with no problems, adding in a spoonful or two of these will make the meatloaf even bigger and denser for added volume for more mouths.

So whether you are feeding a large family or just one, the meatloaf is versatile with a lot of benefits like being made up in advance, easy, and filling.  So the next time you face a “something different moment” or want to plan for freezer meals, remember the lowly meatloaf.

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Posted by on October 30, 2012 in Beef, Green Beans, Helpful Tips, Spinach, Squash

 

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