Sloppy Joes was a big-time comfort food for me growing up. I feel like everyone ate theirs a little different – some on buns or in a wrap, some covered in onions or mustard, some with shredded cheese, or some just PLAIN.
For me, I almost always ate it with mustard, shredded cheese, and onions…and corn chips. To this day, I eat it very similar. I scoop up that sweet tomato-y goodness with plantain chips, but leave off the cheese most of the time. Not because I don’t want it or never eat it, though! We just rarely keep cheddar cheese in the house. Thanks to my lactose-intolerant hubby, cheese is a rarity! I never thought I’d say that! I’ll go as far as saying that I don’t really miss all of that dairy. I used to be obsessed!
I love to stretch out meals to save some extra change. This way, it’s more affordable to use quality proteins. This recipe only calls for one pound of ground beef, but makes 5-6 good-sized servings … thanks to lots of veggies! I cook the veggies down enough (and chop them small!) that you don’t even notice they’re in there – a tip, courteous of my mom who used to cook for a bunch of school-aged children each week. It’s a great way to sneak some in for those picky eaters in your family. I get no complaints when I serve these for dinner, that’s for sure!
Note: It’s highly recommended to simmer this for at least 30 minutes, however, it’s not completely necessary.
This side dish is delicious and practically effortless. Besides some mixing and chopping, it’s so simple to throw together while making whatever else you decide to pair it with.
The other night, we had this with bun-less turkey burgers. So simple, but so delish. Simple is good sometimes. Good food doesn’t have to be complicated!
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Balsamic & Thyme Roasted Sweet Potatoes with Broccoli
In a large mixing bowl, combine vinegar, oil, and seasonings.
Chop sweet potatoes into 1 1/2" bite-size pieces.
Add sweet potatoes and broccoli florets to the bowl and gently toss to coat.
To a large baking sheet lined with parchment paper, evenly spread out the potatoes and broccoli. The less touching of the vegetables, the quicker they'll cook and the crispier they'll be!
Bake for 15 minutes.
Remove from the oven and flip the potatoes and broccoli.
Bake for another 10-15 minutes or until desired tenderness is reached.
Remove from the oven and serve immediately. I like to drizzle everything with a little melted butter for extra richness and flavor!
Meatloaf is always a go-to when I need a feel-good meal! If you’ve ever heard people talk about how dry a meatloaf is, you might be scared to make it. Meatloaf is notorious for coming out dry and just, kind of, bland. I’m here to tell you, that is not the case with the meatloaf my mom always made! This paleo version of it does NOT disappoint in any category! It still has all of the comforting flavors that my mom’s meatloaf has, minus the typical breadcrumbs. If you aren’t paleo or gluten free, feel free to sub breadcrumbs in for the almond flour and flax meal. It will still turn out delicious!
Don’t be afraid to give meatloaf a try! This recipe is plenty moist and still holds up nicely when sliced. Hopefully, you have some leftovers too…because the slices make great sandwiches the next day!
If you're choosing to omit the onions skip this step. (I'll try not to judge you...even though, I, too, HATED onions growing up) Add the ghee or oil along with the chopped onions to a saucepan. Cook them over medium heat for approximately 5 min or until they start to turn brown around the edges.
While the onions are sautéing, combine* the rest of the ingredients in a large bowl. *Make sure you REALLY mix everything up. You shouldn't be able to see where the meat ends and the egg or flour begins. That won't make for the best meatloaf.
I like to test the seasoning level as I go. Now's a great time to do that! Grab a little bit of the meat mixture and sauté it in a pan. It will cook up fast...barely a minute for each side. If it's not salty enough, add some more salt!
Once you've got the mixture salted to your liking, add your sautéed onions. Mix to combine.
Pour your mixture into a large baking dish. I'm using a 13X9. This is important so the fat and juices have room to cook out a little bit...and your meatloaf isn't just sitting in a pond of all that. I like to shape mine on the flatter side. It helps it cook up faster.
Bake the meatloaf for 25 min. After that time, remove the meatloaf and turn the heat up to 450 degrees. While your oven is heating up, remove the fat that has cooked out of your meatloaf...looks super appetizing, eh?
Once the oven has reached 450 degrees, cook your meatloaf for another 10-12 minutes (or until an internal temp of 160 degrees has been reached.) During this time, even more fat will cook out. You might start to smell some of it burning towards the end of its cooking time. However, this time is key. You want a nice crust to form on the top of your meatloaf!
Remove your meatloaf from the oven. Trim the excess fat away, once again, and transfer the meatloaf to another dish. Allow it to cool for 5 minutes. This will help you to slice it much easier for serving.*
ENJOY!
Recipe Notes
*Personally, I love to slice it and pan-sear it for a minute or two on each side. It adds a smoky, grilled flavor to the meatloaf that I can't get enough of.I place a couple slices in a non-stick pan that I've sprayed with some coconut/avocado oil. The oil helps it to crisp up fast. Searing your slices is ESPECIALLY good when you're using them in leftover meatloaf sandwiches!
