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Sheet Pan Meatloaf and Roasted Brussel Sprouts, Cranberries and Butternut Squash

We were in New Hampshire recently. The leaves were turning and the weather was cooler (compared to Florida). Which all points to fall, but you know it is full on Autumn when you see cranberries in the grocery store. I have been watching and waiting for the cranberries to arrive. My husband was so excited, because that means all kinds of experimenting with cranberries. So far he likes everything I have made with those beautiful red flavorful berries.

I have been testing and retesting a lot of recipes the last couple of days. Posting on the blog was on the back burner (sorry for the pun). This is a shortcut to some of my highest viewed recipes. I did make a little twist to the veggies, but I think they are still as scrumptious as the original. This is a 30 minute meal on a sheet pan. That makes this a quick and easy meal to prepare and cleanup. That is a win-win for me.

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Meatloaf (Not your average meatloaf – on website)

  • 1 lb. ground beef
  • 1 lb. ground pork sausage
  • 4 garlic cloves, minced
  • 3/4 c onion, medium dice
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose seasoning
  • 2 egg yolks
  • 1/2 c almond meal (see website)

Gently combine all ingredients and form into a loaf. Place loaf in the center of a foil lined sheet pan.

Roasted Brussel Sprouts, Cranberries and Butternut Squash

  • 16 oz brussel sprouts, quartered
  • 1 c fresh cranberries
  • 12 oz. butternut squash, cubed
  • avocado oil to drizzle over sprouts, berries and squash
  • sea salt and pepper to taste
  • 2 tbsp maple syrup

Spread veggies around meatloaf and drizzle with avocado oil. Season veggies with salt and pepper.

Preheat oven to 400 degrees. Bake sheet pan meal for 30 minutes. About 15 minutes into the cooking process stir veggies. when meatloaf is cooked and veggies are tender remove from oven. Drizzle maple syrup over veggies and stir. Serve. Eat. Enjoy.

 

 

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Blueberry-Lemon Donuts

The first donut recipe I brought to you was pumpkin with chocolate frosting. Now I have another one for you. I came up with this recipe so that I could use up some blueberries I had on hand. I added the lemon to add another dimension in flavor. They were a hit. I hope you enjoy them as much as we do.

Blueberry-Lemon Donuts

  • 5 large eggs
  • 1/2 c almond milk 
  • 1/2 c blueberries, fresh
  • 1/4 c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 tsp vanilla
  • 3/4 c almond meal, run through a spice mill to get a finer flour (see website)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 lemon, zested
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, blueberries, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond meal, coconut flour, baking soda, lemon zest and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into the pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe batter into donut pan.

For best results put donut pan onto sheet pan. It makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for  at least 10 minutes before removing from donut pan. Cool completely on cooling rack. If you try to eat them to soon they might break apart. Share. Eat. Enjoy.

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Pumpkin Donuts

I almost get giddy thinking about these donuts. Really, I am that excited about this recipe. I told my husband that and his response was, “obviously”. Then he said, “They are really good.” Now I have a recipe for donuts that I do not have to feel guilty over. These are grain-free, no refined sugars, not fried and completely DELICIOUS. I had to use caps because they are that good. I already have been thinking of different flavors to bring to you. Stay connected with us at Cathryn’s Kitchen so you can see what is coming.

Pumpkin Donuts

  • 5 large eggs
  • 1/2 c almond milk
  • 1/2 c pumpkin puree
  • 1/4c raw honey
  • 1/4 c maple syrup (the real stuff)
  • 1/4 c melted butter, ghee
  • 1 t vanilla
  • 3/4 c almond meal (run through a spice mill to get a finer flour)
  • 1/2 c coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp ground ginger
  • 1/4 tsp sea salt

Preheat oven to 350 degrees and grease donut pan.

Place eggs, almond milk, pumpkin puree, honey, maple syrup, melted butter and vanilla in food processor. Blend until well combined.

In a medium bowl sift together almond-date meal, coconut flour, baking soda, cinnamon, nutmeg, ginger and sea salt. Add sifted ingredients to food processor and blend until well mixed.

I found that piping the donut batter into the donut pan works the best and is much faster than spooning batter into pan. You can use a piping bag or just a gallon size ziplock bag with a corner of the bag snipped to make a hole for piping. Pipe in batter into donut pan.

For best results put donut pan onto sheet pan. It just makes it easier to place and remove from oven.

Bake for 20-25 minutes. Let cool for 10 minutes before removing from donut pan. Cool completely on cooling rack. Now you could just eat them like this; however, frosting them would make them even better.

Chocolate frosting:

  • 1/4 c dark chocolate chips
  • 1 1/2 tsp coconut oil
  • 1 tsp honey

Melt all ingredients in microwave for about 30 seconds. Remove from microwave; stir.

Dip the top of each donut into the chocolate frosting. Return to cooling rack. Refrigerate for 15 minutes to set frosting. Share. Eat. Enjoy.

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Meatloaf Muffins

I made these in an attempt to try portion control. It actually worked well. When these bake in the oven the kitchen smells so good. Add smashed potatoes and the roasted brussel sprouts and cranberries and you have a very filling meal.

  • 1 lb. pork sausage
  • 1 lb. ground beef
  • 4 garlic cloves, minced
  • 3/4 c onion, small dice
  • 2 tbsp tomato paste
  • 1/2 c almond meal
  • 1 tbsp all-purpose seasoning
  • 2  egg yolks, beaten

Preheat oven to 375 degrees.

This is a dump all together and mix with your hands kind of recipe. Really, that is all  you have to do.

I used a 12 well muffin pan. Fill each well with the meat mixture. All the meat mixture should fill all the wells perfectly.

Bake in the oven for 20 minutes. Serve. Eat. Enjoy.

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