Simple Meatloaf

There’s something so comforting to me about meatloaf. Maybe it’s because I can remember my mom making it often. My version is a bit different, but at the end of day, it’s meatloaf. If made properly, it should not be a hard brick. It’s really difficult to mess up though, I think it’s really flexible. I like this recipe because it’s enough to make two loaves. You could cut it in half, but seriously, if you’re going to heat up the oven, you might as well make two, right? If you have a large family, you might eat both, if not you either freeze it for next week, which is what we do or sometimes use the second for sandwiches. In warmer weather you can break it up on salads. I do love it with the traditional mashed potatoes, but on this night we had homemade sweet potato wedges that I baked along side the meatloaf, and some sauerkraut. That’s my go to for quick veggies.

Ingredients:

3LBs Grass Fed Ground Beef (I use the ground beef muscle/organ meat blend from Thousand Hills Grass Fed, purchased through Azure Standard)

1 Cup Organic Gluten Free Sprouted Oats (I like the brand One Degree. I buy them at Costco or Azure Standard. Thrive Market has them too. Save 40% on your first Thrive Market order through our link.)

1/2 Tsp Redmond Realsalt or Celtic Salt (Save 10% on any Redmond Product with code: KHW)

1 TBSP Organic Dijon Mustard

1 Tsp Organic Raw Unpasteurized Apple Cider Vinegar

1 TBSP Organic Coconut Aminos

1 Tsp Organic Garlic Granules

1/2 Tsp Organic Onion Powder

1 Tbsp Non-Fortified Nutritional Yeast

2 Eggs

1 Small Purple Onion, sliced

Optional Topping: Organic Barbecue Sauce

Optional Topping: Sautéed Organic Bella Mushrooms and Yellow Onions

Instructions:

If your ground beef is not fresh be sure to remove it from the freezer to give it time to defrost. You don’t have to, but I grind the oats in my Vitamix dry container. A coffee bean grinder works. You can also leave them whole. My kiddo doesn’t like to see the oats in his meatloaf though, nor does he enjoy the texture. After that just put everything in a large bowl and mix together except for the purple onion and barbecue sauce.

Slice the purple onion. Next form the meat into two mounds/loaves in a large casserole dish. I used a 9×13 Pyrex. Place the onion on top of the meat mounds. If your family likes barbecue sauce, I used to make a homemade version from Danielle Walker at Against All Grain, and put it over top of the onions. Once we learned my husband could not have tomatoes, I needed to eliminate it. If you can have it, it’s very yummy with it. This meatloaf is moist and delicious.

Cook Time:

In my oven 425 degrees for 35 minutes works best. You may want to check anywhere from 25-35 minutes.

Yes, there’s a ton of grease after it cooks. Just go ahead and re-plate the meatloaves, and pour the grease into the trash can.

Enjoy this dish with a side of root veggies and fermented veggies or cooked dark leafy greens like kale or bok choi.

The meatloaf freezes really well inside a half gallon size Stasher Bag, in case you’re interested.

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