Gluten-Free, Slow Cooker, Mushroom Meatloaf

Servings: 6
Preparation Time: 20–25 minutes

Ingredients:

• 1 pound turkey (or beef), ground
• 8 ounces Portobello mushrooms, diced
• 1 onion, diced
• 1 garlic clove, minced
• 1/4 cup coconut flour
• 2 tablespoons ground flax seed
• 2 tablespoons coconut oil, melted
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasonings
• 1/4 cup ketchup*
• 1 teaspoon ground mustard

Directions:

In a large bowl, combine turkey, Portobello mushrooms, onion, garlic, coconut flour, flax, coconut oil, salt, pepper, and Italian seasonings. Mix together until well combined, form into a loaf, and place into a greased or lined slow cooker. (Place a few strips, about 2 inches wide, of foil in your slow cooker so you can easily remove the meatloaf and clean up faster.)

In a small bowl, mix together ketchup and mustard until smooth. Pour over loaf. Slow cook on low heat for about 6–7 hours or on high heat for 3–4 hours. The temperature needs to read 160 degrees F.

Tip: Make two loaves at once and store one in the freezer for later use. Simply thaw in the fridge overnight and reheat.

Make your own fresh ketchup at home using this recipe – Homemade Fresh Tomato Ketchup.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Savory, Stuffed Acorn Squash

Servings: 6
Preparation Time: 45–50 minutes

Ingredients:

• 2 cups rice, cooked
• 3–4 small acorn squash
• 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
• 1 tablespoon Tropical Traditions Coconut Cream Concentrate
• 1 medium onion, finely chopped 
• 1 clove garlic, pressed
• 3/4 tablespoon Italian seasoning (rosemary, thyme, marjoram, basil, oregano)
• 1/2 tablespoon Himalayan Pink Salt
• 1/4 teaspoon cayenne pepper
• 1/2 organic celery, chopped
• 1 pound Grass-fed Traditions ground beef

Directions:

Preheat oven to 350 degrees F.

Cook rice.

Slice squash into halves, scoop out seeds, and place in a large baking dish.

In a large pan on medium-high heat melt the coconut oil and Coconut Cream Concentrate. Add onion and cook until translucent. Add garlic, Italian seasoning, salt, cayenne, celery, and ground beef. Cook until well browned. Turn off heat and mix in cooked rice.

Stuff squash halves with ground beef mixture, cover dish with foil, and bake until squash pierces easily with a fork for approximately 30 minutes (baking time will vary depending on squash size).

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Saucy Beef and Cabbage

Servings: 4
Preparation Time: 30 minutes

Ingredients:

Entrée:

• 1 pound beef or bison, ground
• 2 tablespoon coconut oil
• 1 small head of cabbage, chopped
• 5 whole rainbow carrots, peeled and diced
• 1 onion, diced
• 1 tablespoon garlic, minced
• 1 teaspoon sea salt
• 2 teaspoon black pepper
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves

Sauce:

• 1/2 cup tomato paste
• 1/4 cup water
• 1 tablespoon coconut oil
• 2 teaspoons apple cider vinegar

Directions:

In a large skillet, brown ground beef in coconut oil for about 10 minutes.  Add in cabbage, carrots, onion, garlic, sea salt, black pepper, caraway seeds, allspice, and ground cloves. Cook for about 15 more minutes, stirring frequently until beef is cooked and vegetables are slightly soft.

In a small bowl, combine tomato paste, water, oil, and vinegar until smooth. Pour over skillet mixture and cook for another 5 minutes. Let cool for about 5–10 minutes and serve.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!