This week’s menu entails all the colors: pink meatloaf with roasted potatoes and salad, veggie loaded breakfast casserole, and slow cooker pork loin with spinach casserole. Eating colorful food is fun, interesting, and more nutritious. Nutrients (called phytonutrients) provide the pigmentation for fruits and vegetables, so the richer the color, the more nutrients!
I was inspired to make these recipes from a recipe booklet I’m making for work as well as the cookbook Deceptively Delicious. It’s been a long time since I’ve used this cookbook, but it’s been on my mind lately. I love the way the added vegetables add moisture and flavor – and nutrients, of course! I pulled a few recipes of interest, and decided on the Italian Meatloaf. Our little guy loved the bites of his Dad’s meatloaf he recently got at a restaurant, so I thought I would cook some up at home. Since our family has to tailor to a reflux diet, I was initially disappointed at the idea of using ketchup. However, with beets on this week’s grocery list and a cookbook all about adding pureed vegetables, I thought I could puree the beets as a sub.
So when the directions say “bake until the center of the meatloaf is no longer pink…”
Ha! Good thing I have a food thermometer.
Turns out, I sure could! Yum!
Beets are rich in nutrients such as folate, manganese, potassium, copper, fiber…and more! Beets also contain a unique nutrient called betalains. So while you’re loving the extra nutrition, I bet your kids will love the fun of #pinkmeatloaf!
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Beets + Meatloaf = Beetloaf! A Fun and Healthy Gluten-Free Recipe
Ingredients
- Nonstick cooking spray
- 1 cup quick oats Use gluten-free quick oats if needed.
- 1/2 cup milk
- 2 tbsp olive oil or canola oil
- 1/2 package frozen onion and pepper mixture *For quick prep! You may also use half of a freshly chopped onion and bell pepper.
- 2 cloves garlic, diced
- 1 lb ground beef or turkey
- 2/3 cup cheddar cheese, grated
- 2/3 cup beet puree Roast beets first and then puree.
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Coat a 9"x5" loaf pan with cooking spray.
- In a large bowl, soak the oats in milk.
- Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the garlic and cook for about 2 minutes. Transfer to the bowl with the oats and milk. Add the frozen onion and peppers to the skillet and cook, stirring occasionally, 7-10 minutes. Add to the bowl with the oats. Add the ground meat, 1/2 cup of cheese, beet puree, salt, and pepper, and stir to combine.
- Spread the mixture evenly into the loaf pan. Sprinkle with the remaining cheese.
- Bake for about 45-50 minutes, or until reaching an internal temperature of 165 degrees Fahrenheit. Cut into slices and serve.
