Pineapple Upside-Down Meatloaf (gluten free)


Pineapple upside-down meatloaf, say what?  Every time I read it or say it out loud, I want to say cake.  But trust me guys, this is just as delicious as the cake, or actually even better.  In a different kind of way of course.   I wasn’t sure if it was going to work, because I didn’t know how the pineapple would hold up in the oven for 50 minutes, or if it would plop out of the pan upside-down nicely, but it did!  I was ecstatic!  I did the happy dance in the kitchen!  Then, did another happy dance after my husband said “Oh my gosh, this is seriously the best meatloaf you have made.”  (PS the meatloaf recipes I have made before weren’t from me experimenting in the kitchen).  I love experimenting in the kitchen.  You have to go into a new recipe prepared that it could fail.  But, as long as you have the attituade that you will win some, loose some, then you will always be winning in the kitchen.  Taking risks in the kitchen will get you to the next level in cooking.  This recipe is a baby step, but I’m hoping to expand my cooking knowledge and creativity more and more!  I hope you enjoy the recipe!

what you need:

  • 1 pound grass fed ground beef
  • 1 egg, whisked
  • 1 can pineapple slices in 100% pineapple juice (will need 6 pineapple slices)
  • 1 green pepper, diced
  • ½ red onion, diced
  • 4 small carrots, finely diced (about 1 cup)
  • ½ tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 cup almond flour
  • 4 tablespoons pineapple juice, from the canned pineapple
  • 2 tablespoons teriyaki sauce
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon butter, at room temperature

what you do: (serves 4-6)

  1. preheat oven to 350 degrees
  2. Wash and peel the carrots. Cut off/throw the tips away. Cut them in half, and a chop them up in a food processor. Takes about 10 seconds! If you don’t have a food processor, thinly dice them, using a knife or shred them using a cheese grater.
  3. Heat ½ tablespoon of olive oil, over medium heat, in a medium sized skillet. Add diced green pepper, red onion, carrots, and minced garlic.
  4. Cook until onions become translucent, about 10 minutes, stirring occasionally. Turn off heat, and set pan aside.
  5. In a small mixing bowl, add almond flour, pineapple juice, teriyaki sauce, and 2 tablespoons of brown sugar (you will use the 3rd tablespoon later). Stir everything together; it should be a thick, wet, almond meal mixture. Set aside.
  6. In a larger mixing bowl, or Kitchen Aid, add ground beef, egg, almond meal mixture, cooked diced peppers, onions, and carrots, salt, pepper, and garlic powder. Stir on medium/high speed for a couple of minutes with your Kitchen Aid until everything is mixed together. Or use your hands to mix all the ingredients together. This is now your meatloaf mix! Set aside.
  7. Using 2 loaf pans, at the bottom of each pan, spread ½ tablespoon of butter, and ½ tablespoon of brown sugar, to coat the bottom of each pan.
  8. Line each pan with 3 pineapple slices. They should fit beautifully in the loaf pans!
  9. Divide the meatloaf mixture, between the 2 pans. Using a spatula spread it around until it is evenly down in each pan.
  10. Bake for 50 minutes.
  11. Remove from oven, and let cool for 10 minutes.
  12. Making sure the loaf pan isn’t hot, or if it is, using kitchen gloves, flip the loaf pans over onto a serving dish. The meatloaf will just plop on out! Give it a little wiggle, if it needs a little extra help! J
  13. Eat, and enjoy!

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