Meatloaf & Spaghetti Squash

meatloaf, spaghetti squash, whole30, paleo, Lake Superior kitchen, Duluth food

I think all my kids are going through a growth spurt simultaneously.  The twins will eat a full dinner then right before bedtime will want to eat again.  And they’re not asking for ice cream and cookies, they want a sandwich, a banana, and a cheese stick.  It’s the real deal.  Last night at our weekly potluck, Baby E was pounding chicken wings like a professional.  Growth spurts call for a change in cooking.  H started saying “meat” at a very young age.  Our kids have always loved eating meat.  So, today seemed to be a perfect day for meatloaf.  It’s cold and rainy and meatloaf is cozy.  AND it should fill their tummies so I’m not making dinner #2 at 8:00 tonight.

Meatloaf & Spaghetti Squash

90 min, serves 5

Ingredients:

For Meatloaf…

2 1/2 lbs ground turkey (you can substitute ground beef)

2 eggs

1 1/2 t salt

1/2 t pepper

3 garlic cloves, minced

1 small onion, minced

1 1/2 T coconut aminos

1/2 t dried oregano

1/4 c tapioca starch

For Spaghetti Squash…

1 spaghetti squash

1 T olive oil

salt to taste

Directions:

1. Heat oven to 375

2. Put all meatloaf ingredients in large bowl and mix thoroughly with hands.  (During this time your kids will probably injure themselves, so have the soap ready)

3. Shape meatloaf into loaf shape and place into large pan (9x13 or bigger.  You can also use a bread loaf pan)

4. Cut spaghetti squash in half, scoop out seeds, and place a half on each side of the meatloaf.  Drizzle the olive oil over the spaghetti squash.  Sprinkle with salt.

5. Bake until meatloaf reached 165 F, about 1 hour, 20 min if baking with the squash.

6. Let rest for five minutes before cutting and serving.