Jessica and I are securely in week 2 of Whole 30. So far it’s going really well. My sugar cravings are much less intense than last time. I’m actually enjoying the experience this time. It’s also been really nice to do it along side Jessica. Everything is better with a friend!
I first made this meatloaf during my Whole 30 in October. It’s super tasty and makes for a really convenient breakfast. (This is especially true when you just can’t eat another egg!) Like many of you I have crazy busy mornings, this includes having to feed my family, make my daughters lunch, get dressed, get my daughter dressed, feed the dogs and cat, all while getting out the door on time for school drop off! Phew, that’s exhausting just to type! I love having this meatloaf in the fridge for busy mornings. Also, as far as Whole 30 goes, its great to have something like this meatloaf in the fridge for an emergency. It can be a quick “meal” when you just don’t feel like cooking!
Making my daughters lunch has become a chore that I dread each and every morning. Honestly, I’m so over it! But, I committed to sending her to school with a whole, healthy lunch each day, and I’m sticking to it. Every day I send her with something hot in her thermos, yes, everyday. This is often a couple of scrambled eggs, but still, at least its hot. However, since starting this round of Whole 30, lunch has been a breeze! I have been planning ahead and making enough dinner for lunch leftovers for both her and me. It’s been fantastic. I hope I am able to keep it up.
I adapted this recipes from a couple other breakfast recipes I found here and there. It’s not a traditional slow cooker recipe, i.e. set it and forget it. It only cooks for 3 hours. Once its done, you’ll want to immediately remove it from the slow cooker. Let it rest, then slice it for storage. Then, in the morning, you’ll brown a slice in a skillet. The overnight time make it so much tastier! My favorite part is the whole fennel seeds. I didn’t even know I liked fennel seed until I made this recipes. It is delicious with a tomato sliced on top, but it’s also great with a fried egg on top or even some guacamole (or all three.) I’ve been toying with the idea of adding in a little diced tomato in the meatloaf itself, I’ll let you know how that turns out.
Local Ingredient: ground pork from a local farm.
Ingredients
2 lb ground pork
1 onion, diced
3 garlic cloves, minced
1 tbsp coconut oil
1 tsp crushed red pepper flake
2 tsp sea salt
1/4 cup almond flour
1 tbsp fresh sage, minced
1 tsp dried oregano
1 tsp marjoram
1 tbsp fennel seed
1 tbsp smoked paprika
2 eggs
Instructions
- Heat the coconut oil over medium high heat. Add the onion Saute until soft.
- Add the garlic, saute for 3-4 minutes, or until fragrant.
- Remove from heat and set aside. Allow to cool slightly.
- Add the pork, and remaining ingredients to a mixing bowl.
- Add the onion and garlic.
- Use your hands to blend the mixture together evenly. Do not over mix or the meatloaf will get mealy and tough while it cooks.
- Transfer the pork to the slower cooker and create a loaf shape. Be sure the meatloaf is not touching any of the sides.
- Turn the slow cooker on low for 3 hours. Do not let it sit on warm, it will dry the meatloaf out.
- Allow the meatloaf to cool slightly then cut into slices.
- Transfer to an airtight container.
- In the morning add a bit of oil to a skillet over medium high heat.
- Add a slice of meatloaf and allow it to brown on both sides.
- Serve immediately.
Notes
Make this on a Sunday afternoon and have a quick breakfast every morning for a week!
Fennel seeds aren’t listed in the ingredients. How much do you add?
I added it to the ingredients. Sorry about that!!