• 2 lbs grass fed beef
  • 1/4 cup sun dried tomatoes
  • 1 tbsp Italian spices
  • 1/4 tsp garlic powder
  • 1/2 tsp onion flakes
  • 1/2 tsp Himalayan sea salt
  • 3 parsnips
  • 2 medium sweet potatoes
  • 3 tbsp ghee or coconut oil

Are these not the cutest things ever?!  I am one of those who likes the presentation to look as good as the food tastes!  I have seen these pretty little things all over Pinterest and had to put my spin or “parsnip” “sweet potato” on it!

In fact, even when I wrap a present {and yes I still wrap but I know bags are easy and recyclable} I like to make the wrap part of the present!  I use a theme or a decorative ornament like a colored pen, small frame with a proverb or quote pertaining to that person or perhaps something from nature like a cut fern, pine cone or flower.

Back to the pretty recipe…..You could make the sweet potato and parsnip mash ahead of time and pipe it on later. You know me, I like to pinch a minute here and there for those unexpected encounters that life throws our way.

MuffinMeatloaf1

 

Speaking of unexpected encounters, I wanted to share with you a quick story. I met my husband, Tom, through a friend that fate held on so that she would be part of the unfolding tapestry of God’s plan for my life.

I know I am getting deep on you. Bare with that for a second because it is kind of far removed from the end result of food {at the moment} but keen on presenting that food beautifully!!

Jen is one of the coolest girls I know. She lives in Hawaii, has a heart for preservation of the earth, people and animals.  She is a genuine person and has found a passion that is so clever and beautiful!

She has a company called Found Wood and she turns reclaimed wood into beautiful natural creations like the wood platter you see in this post.  I have several of her pieces from heart shaped cutting boards to cheese and food platters.

She cuts, polishes and designs every piece of wood that has fallen to the earth to deteriorate, thrown in the dump or discarded by tree trimmers with her gifted hands!  She makes such beauty from debris; I just marvel at the new pieces I see on her Instagram account http://instagram.com/foundwoodworking and Facebook https://www.facebook.com/Foundwood.

I encourage you to check out her story of carrying her Father’s legacy of handcrafted beauty and support such a worthy cause for a small business.  So Jen, I dedicate this post to you and your sweet Father’s legacy that he left you and all you do in the name of mother earth!  Also, I thank you for playing a pivotal part in my life of connecting me with Tom and the rest is history!

Please visit Jen Homsey at www.etsy.com/shop/foundwoodworking to see her beautiful creations made from Hawaiian woods.

Mini Sweet Potato & Parsnip Meatloaf {paleo, dairy, egg, gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 8

Ingredients
  • 2 lbs grass-fed beef
  • ¼ cup sun dried tomatoes
  • 1 tbsp Italian spices
  • ¼ tsp garlic powder
  • ½ tsp onion flakes
  • ½ tsp Himalayan sea salt
  • 3 parsnips
  • 2 medium sweet potatoes
  • 3 tbsp ghee or coconut oil

Instructions
  1. In a bowl shred 1 parsnip, blend spices and ground beef. Set aside.
  2. In a muffin tin scoop about ½ cup or more of meat in each muffin cup.
  3. Bake 350 for 20-25 minutes until meat is cooked. If using larger tin maybe longer.
  4. While meat is baking, cut/peel sweet potato and 2 parsnips into chunks and boil in same pot until soft.
  5. Mash sweet potato in separate bowl with 2 tbsp of coconut oil or ghee. Set aside.
  6. In another bowl mash parsnip with reserved 1 tbsp of coconut oil or ghee.
  7. When mini meatloaves are done let them cool for a few minutes.
  8. Using a piping tool or plastic bag with the corner snipped, you can decorate the tops using potato than parsnips.
  9. To get that pretty golden color on parsnip topping you can broil the mini loafs for 5 minutes.

Notes
Cutting the sweet potato into smaller chunks helps them cook evenly with the parsnips. I also used the smaller muffin cups versus the large tin to get 8 but you certainly could make 5-6 in the bigger one. Careful not to overcook the smaller ones. You may need to drain the mini meatloaves. You don’t have to line them but if you do please use the unbleached liners. I have served pesto on the side for extra flare. Also, preferably use organic ingredients and grass-fed beef. Grass-fed meat provides healthier fat and less antibiotics. Pastured animals are treated more humanely too.

With a Spoonful of Health,

Dawn-Signature