This is a super simple dish, easy to prepare, and packed with flavor. The earthy mushrooms are balanced quite well by the subtle acidity of the balsamic, and the sweetness from the coconut milk. I used a combination of mushrooms, but depending on budget and availability, you can simplify it.
- 1 Large Portobello cap, halved and sliced
- 3 Large Shiitake Mushrooms, Sliced
- 1 Cup Oyster Mushrooms, Sliced
- 1/2 Vidalia/Sweet Onion, Sliced
- 2/3 Can Trader Joe’s Light Coconut Milk
- 1-1.5 lbs Chicken Thighs, Cut into Chunks
- 3 Boneless/Skinless Chicken Breasts, Cut into Chunks
- 3-4 Tablespoons Balsamic Vinegar
- 1 Heaping Spoonful of Coconut Oil
- 1-2 Tablespoons Goat Butter (Or Regular Butter) – Omit if you cannot handle dairy
- 2-3 Tablespoons Coconut Flour
- A Pinch of Allspice
- Thyme, Sage, Oregano, Salt, and Pepper to taste, i didn’t over spice it
Heat the coconut oil and butter over medium-medium high heat and add the onions. Let them cook just a little, and then add the mushrooms, balsamic, and coconut milk. Once the mushrooms simmer for a while and cook down, add the chicken and seasonings. Simmer until the chicken is mostly cooked through. Add the coconut flour, and continue simmering until the chicken is finished cooking.
I guess this is my version of meatloaf. I was looking for something simple to do with 3 lbs of meat, to ensure tastiness and leftovers! Some people think you need breadcrumbs for meatloaf, but really, that’s just filler to take away from the main star – meat! It’s totally unnecessary to add flour or breadcrumbs. You CAN add nutritionally dense ingredients like veggies, eggs, or coconut milk – which is what I did. Anyway, this gluten-free, grain free, hunk of meat, is a relatively easy preparation, and full of flavor and nutritional punch.
- 3 lbs ground beef 75% lean
- 6 eggs
- 1/4 cup coconut milk
- 2-3 cups sliced mushrooms (Trader Joe’s has a great frozen mushroom medley, I used 1/2 bag)
- 2-3 TBsp rosemary
- 1 tsp allspice
- 2 TBsp black pepper
- Sea salt
- 4-5 TBsp strained tomato
- 2-3 TBsp coconut aminos
In a large bowl, mix together everything but the strained tomato and coconut aminos. Kneed like dough, mix with your fingers, and make sure everything is well combined.
Line a 9×17 pan with parchment paper and press the meat evenly in the pan.
Bake in the oven, preheated to 375, for 45 minutes.
Remove from the oven, sprinkle the coconut aminos over the meatloaf, and spoon and spread a thin layer of strained tomato over as well.
Return to the oven for another 15-20 minutes.
Cut into squares and serve.