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Hawaiian-Style Meatloaf

Okay, the name for this recipe is kind of lame.  But, to be perfectly honest, I had no idea what else to call it.  Pineapple-Zucchini Meatloaf?  Guaranteed to ensure your kids will NOT eat it (and maybe your husband, too).

Now, having said that, the name is the only thing that isn’t absolutely wonderful about this meatloaf.

I live in a house with two meatloaf-loving males – I could make a meatloaf out of ground donkey and they’d probably suck it down (and I have a few readers who wouldn’t be surprised if I did).  So I was pretty sure when I decided to throw a can of drained crushed pineapple that was languishing in my pantry along with some zucchini and bell peppers I needed to use before they were fit for nothing but the compost bin in with a couple of pounds grass-fed ground beef that they’d eat it.  But I was not really prepared for the reception I got – it was promptly declared The Best Meatloaf We’ve Ever Eaten.

Coming from these two, that’s saying something.

On my own behalf, I have to say that this is, indeed, a really good meatloaf.  The addition of the Maple Barbecue Sauce and gluten-free soy sauce helped give it that slightly exotic, Pacific Rim taste while keeping it a comforting and familiar.  It’s really worth the purchase of zucchini, crushed pineapple and bell peppers if you don’t have them lying around the kitchen.

Hawaiian Style Meatloaf

5.0 from 3 reviews

Hawaiian-Style Meatloaf
 
Serves: 6
Ingredients
  • 2 tablespoons ghee or clarified butter
  • 1 small onion, diced
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup orange bell pepper, diced
  • 2 pounds lean ground beef
  • 2 large eggs, lightly beaten
  • 1 8-ounce can crushed pineapple, drained
  • 2 cups shredded zucchini
  • 1/2 cup Maple Barbecue Sauce
  • 1 tablespoon gluten-free tamari or soy sauce
  • 1 teaspoon kosher sea salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Preheat the oven to 350 F.
  2. Cook the onion and bell peppers in the ghee over medium heat until the vegetables are beginning to soften, about 5 minutes. Remove from the heat, set aside and allow to cool.
  3. Place the remaining ingredients in a large bowl; add the sautéed vegetables. Gently, but thoroughly mix with your hands until well-combined. Gently form a loaf shape in a 7″ x 11″ glass baking dish. Bake for 1 hour 15 minutes, or until the internal temperatures reaches 160 F.
  4. Allow to rest for 10 minutes before slicing and serving.
  5. Nutrition (per serving): 353 calories, 17.3g total fat, 156mg cholesterol, 800.4mg sodium, 824.8mg potassium, 16.3g carbohydrates, 1.6g fiber, 12.4g sugar, 34.6g protein


11 comments

TC says:

First, ground donkey? .

Second, perhaps the name of the recipe should have been “The Best Meatloaf We’ve Ever Eaten”.

Jan says:

Re: Ground donkey. You think I wouldn’t if I could? :P

Re: The name. I could have, but since I generally hear that every time I make a new meatloaf, ALL of them would have the same name. It would be confusing.

Alex says:

My little sister likes stuff made from ground beef, but hates when I put ‘stuff she can see’ in it. LOL
The pineapple might be good if I chopped it really fine. Either way, this sounds GREAT to me, but I’m much less picky.

Michele says:

This sounds interesting. Makes me think of ways I could use it.

Be says:

I’ll tell you how damn good this was – even the young one didn’t cover it in BBQ sauce. It was so moist and so tasty. I really liked the veggies. They really are all great, but this might be the new go to meatloaf. At least till she makes it differently next time.

I bet it was good.
Hmmm … I think I’m getting hungry.

Carole says:

Hi there. The current Food on Friday on Carole’s Chatter is all about meatloaf. I do hope you link this nice one in. This is the link . Please do pop back to check out some of the other links. Have a great week.

Rebecca says:

We made this last night, only with a pound of venison and a pound of pork sausage. It was absolutely delicious.

The only complaint I have, and this happens with most paleo meatloaf recipes that I’ve tried that include lots of veggies, is that it ends up with pools of liquid and doesn’t always stay together as a nice pretty loaf. Any thoughts or suggestions?

Jan says:

Hmmmm…I’m not sure what might be causing this, as my meatloaves generally stay together pretty well and slice nicely, even those containing a large amount of shredded vegetables. You can avoid the pools of liquid by placing the meatloaf on top of a vented broiling pan or baking rack (I prefer the vented broiling pan).

Rebecca says:

I was thinking that too – I’ll try that next time. I wonder if pressing some of the water out of the shredded zucchini might help too? Thanks!

Shawn says:

My family loves this! I made it into meatballs and froze them to take on vacation.

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