Foodie Fridays - Not Your Mother's Meatloaf

This hearty fall meatloaf recipe is inspired by the meatloaf my mom used to make. So moist and juicy it never needed extra ketchup or sauce, and a great flavor! Unfortunately my mom's recipe called for crackers or bread crumbs and cream of mushroom soup - both of which usually contain gluten. So here is my gluten free spin on mom's meatloaf!

1 lb. ground beef - You can substitute any ground meat, such as turkey, venison, bison or lamb
1 cup gluten free bread crumbs - I made my own by setting out 4 heels from gluten free loaves of bread to stale and then crumbling them by hand
2 large eggs
2 tbsp. heavy cream
3/4 cup whole milk
1/4 cup chopped mushrooms - I used fresh, but you could use canned or dried as well
1 small yellow onion chopped, or half a large onion
1 tsp. sea salt
Seasoned salt, sage and pepper to taste

Preheat oven to 350. Mix all the ingredients in a medium bowl, you can use a spoon, but I prefer to use my hands. Once well combined add to a greased 5x9 loaf pan. Bake at 350 for about 45 minutes, until the center is no longer pink. Serves 4-5.

Foodie Fridays - Paleo Pollo Asado

Marinade Ingredients

Juice of 2 limes

Juice of 2 lemons

1/4 cup water

1/4 cup oil (I recommend olive or avocado)

1/2 cup of chopped cilantro

2 tsp. chili powder

2 tsp. cumin

1 tsp. paprika

2 garlic cloves, roughly chopped

1 tsp. salt

Retain the limes and lemon after squeezing out the juice and cover the chicken with them if using a dish to marinate, or throw them in the bag with the chicken if using a bag. (I prefer to use a casserole dish because the acid in the citrus juice can cause chemicals to leech from plastic bags that I'd just prefer to avoid - plus a glass dish is reusable). This marinade will cover about half a chicken or 5-6 pieces of dark meat chicken. (I recommend using just dark meat, personally. Definitely use bone in and skin on cuts regardless though). Marinate for at least 30 minutes, but preferably over night.

Pollo asdo technically means grilled chicken, so if you have a grill or grill pan - cook them that way, if not then baking or cooking in a skillet will work just as well. Remove them from the marinade, but do not pat dry or otherwise try to remove any marinade that sticks to the chicken. Cook until cooked through and the citrus juices left on the skin form a crispy caramelized crust.