The Best BLW Meatloaf

The best blw meatloaf recipe

 

I decided to create a blw meatloaf recipe that’s totally appropriate for babies just starting out with solids. Do you have older kids as well?  For some reason, these seem to appeal to that age group more than the traditional sliced meatloaf.  So… great for everyone in the family! Also, this blw meatloaf recipe uses real nourishing ingredients only so no commercial ketchup, breadcrumbs, salt or sugar added.

 

It’s super simple. I put all the blw meatloaf ingredients into a large bowl.

 

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Then, I mixed to combine and transferred the mixture among 12 lined muffin tins. Next, I baked the blw mini meatloaves at 350F for 20 minutes. While the meatloaves were cooking, I prepared the homemade ketchup. Then, I just put all the homemade ketchup ingredients into the blender and processed until smooth.

 

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Then I transferred the ketchup mixture into a saucepan.

 

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After that, I let the ketchup mixture simmer for 20 minutes uncovered until it thickened.

 

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When the BLW mini meatloaves were cooled a bit, I topped them with the homemade ketchup.

 

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We enjoyed them with my amazing Cajun Sweet Potato Fries.  You can find the cajun sweet potato fries recipe in my Baby Led Weaning Recipes iBook HERE.

 

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blw Meatloaf Recipe with Homemade Ketchup

 

Meatloaf Ingredients

 

1.3 lbs (600 g) ground beef

¾ cup onion, chopped (1 small onion)

1 cup leek, chopped (1 leek)

¼ cup green onions, chopped (3 green onions)

1 egg

½ cup almond flour (optional)

1 tsp basil, dried

1 tsp thyme, dried

1 tsp oregano, dried

1 tsp sage, dried

½ tsp pepper

1 tsp garlic powder

 

Homemade Ketchup Ingredients

 

3 medjool dates

1 ½ cups tomatoes, diced

1/8 cup apple cider vinegar

1 clove garlic, minced

1 tsp onion powder

1/4 tsp dry mustard

1/8 tsp allspice

 

Preheat oven to 350F and line muffin tins. After that, add all ingredients for the meatloaves to a large bowl and mix to combine. Next, transfer the mixture among 12 muffin tins. Then, bake for 30 minutes. Meanwhile, you can make the homemade unsalted ketchup. Add all ingredients for the homemade ketchup to a blender and process until smooth. Then, transfer to a saucepan and simmer on low-medium for 20 minutes, uncovered. When the meatloaves are ready, let cool and then add the ketchup on top. Enjoy!

 

Try them out and let me know what you think!

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Holiday Cut-Out Cookies

Holiday Cut-Out Cookies

 

Looking for a healthy cookie recipe for your baby approved by a dietitian? Don’t look any further! These BLW Holiday Cut-Out Cookies contain nourishing ingredients, no sugar added but TONS of taste. What’s more? You can even eat these BLW cookies for breakfast.  I’m not even kidding.

 

If you’re looking for more BLW recipes just like this one, check out my brand new Baby Led Weaning Recipes iBook. Each recipe:

  • was created by a registered dietitian
  • was created as first foods that can be introduced to your baby
  • was created with your baby’s early nutritional requirements in mind
  • can be easily held and manipulated by your baby
  • has no sugar added
  • is gluten free
  • is fun and tasty for the entire family

 

Now, back to the holiday cut-out cookies!  Here’s how I prepared the BLW cookies.

 

I added the almond flour, spices and dates to a food processor and pulsed until the dates were broken up. Then, I added the olive oil, vanilla and egg and pulsed until a soft dough formed. I placed the dough onto a piece of parchment paper:

 

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Then, I rolled out the dough.

 

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After that, I put the dough in the fridge for 30 minutes.  Then, I cut the dough into shapes using cookie cutters.

 

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Finally, I baked the BLW holiday cut-out cookies in the oven at 300F for 10 minutes. There you go! Amazing BLW cookies with no sugar added, no refined ingredients and no dairy!

 

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Holiday Cut-Out Cookies

 

Ingredients

 

2 3/4 cups almond flour

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp baking powder

4 soft Medjool dates, pitted

1/3 cup olive oil

1 tsp vanilla

1 egg

 

Preparation

 

Place the almond flour, spices, baking powder and dates into a food processor.  Then, pulse until combined.  After that, add the olive oil, vanilla and egg and pulse until a soft dough forms. Then, place the dough between 2 sheets of parchment paper and roll to about 3 mm thick. Put in the fridge for 30 minutes.  Then, preheat oven to 300F.  After that, remove the top layer of parchment paper and cut the dough into shapes using cookie cutters.  Finally, place the cookies onto baking sheet lined with parchment paper.  After that, shape dough scraps into a ball, flatten until 3 mm thick and continue to cut cookies until no dough remains.  At last, bake cookies for 10 minutes.  Allow to cool.

 

Want more recipes like this one?  Check out my brand new Baby Led Weaning Recipes iBook today RIGHT HERE.