Meatloaf For Two

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DSC_5277Meatloaf For Two

* Preheat oven to 350 degrees

1 pound of Organic Hamburger

1 Organic Egg

2 Tablespoons of Organic Onion, chopped

1 Tablespoon of Dried Organic Basil

1 Tablespoon of Dried Organic Oregano

1 teaspoon of Organic Bragg’s Sprinkle Seasoning

2 Tablespoons of Sugar Daddy Sugarhouse Special BBQ Sauce

1 teaspoon of Kosher Salt

4 Grinds of Fresh Pepper

4 teaspoons of Organic Tomato Paste

Bragg’s Sprinkle Seasoning

Place all ingredients in a large bowl.

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Mix with one hand until thoroughly combined. Not too much! I like my meatloaf light and fluffy. If you mix it too much it will be dense and have a weird texture.

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Spoon it into oiled ramekins, pat down, and smooth with the back of a spoon.

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Top each meatloaf with 2 teaspoons of tomato paste and spread with the back of a spoon. Sprinkle with Bragg’s Seasoning.

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Place on a baking sheet and cook in a preheated oven for 50-60 minutes.

I served mine with smashed potatoes and pan gravy. You can either eat it right out of the ramekin, or take it out and slice it like I did.

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For the smashed potatoes:

Organic Red Potatoes

Almond Milk

Earth Balance Soy Free Butter

Salt

(The amount will depend on how many people you’re cooking for.) Boil and drain the potatoes. Mash by hand with a potato masher. Warm milk and butter and slowly mash/stir into the potatoes. Salt to taste.

For the pan gravy:

Earth Balance Soy Free Butter

Mama’s All Purpose Gluten Free Flour

Organic Beef Broth

Kosher Salt

Bragg’s Organic Sprinkle Seasoning

Heat the beef broth. Place butter and flour in a pan and whisk to create a roux.  Slowly add the beef broth whisking the entire time until the gravy is to the consistency you want it. Season with salt and Bragg’s seasoning.

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Fried Chicken Livers & Smashed Potatoes with Pan Gravy

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A meal like this is just where all of those bacon drippings you’ve been hoarding come in handy. You do that too, right?

This is how I keep my bacon drippings in the fridge. It lasts a very, very, long time and then you always have it handy for those special occasions when you’re making something extra delicious.

You MUST have a splatter lid when frying the chicken livers. Number one, because it makes clean up of your stove much easier, and number two and most importantly, because you do not want exploding chicken liver all over your kitchen ceiling. You need a splatter guard, which is a mesh screen, because if you cover the liver with a lid, it won’t crisp.

When you flip the livers, hold the screen in front of you and your face. Hot bacon grease and exploding chicken liver is painful.

Fried Chicken Livers

1 Container of Chicken Livers, organic if possible, rinsed

Organic Almond Milk

1 Organic Egg

Mama’s All Purpose Almond Flour

Organic Garlic Powder

Kosher Salt

Freshly Ground Pepper

Bacon Grease/Drippings (from all natural bacon)

First, let’s remind ourselves that this is a special meal. An indulgence meal…I only make it about once a year. So we won’t be counting calories or worrying about our hips and thighs. We will simply enjoy the comfort and memories of childhood that these types of meals bring with them.

Melt a generous amount of bacon grease in a large skillet. I used about two heaping serving spoons full.

In a medium dish or dinner plate, add about 1 cup or so of the flour and generously season with the garlic powder, kosher salt, and freshly ground pepper. Remember, it’s just a dredge so the majority of the coating stays on the plate. You want what ends up stuck to the liver to be flavorful!

Pour about 1/2 cup almond milk into a cereal sized bowl and whisk in the egg.

Once the bacon grease is heated on medium to medium high, dip each chicken liver into the milk and egg mixture and then into the flour mixture. Coat well, shake off, and lay carefully into the bacon grease.

Cover with the splatter shield. Allow to brown thoroughly before flipping. I would say about 6-7 minutes on each side or more, depending on the heat in your pan.

Smashed Potatoes with Pan Gravy

Both the smashed potatoes (basically the lazy cousin of the mashed potato) and the pan gravy are a no brainer. I’ll just give you the ingredients that I used. You can go here for pan gravy instructions if you’ve never made it. It’s SO easy!

Organic Yukon Gold Potatoes, skin on

Almond Milk

Dairy Free Butter

Kosher Salt

For the pan gravy:

Leave drippings in the pan

Mama’s All Purpose Almond Flour

Dairy Free Butter

Organic Chicken Broth

Kosher Salt

Freshly Ground Pepper