I think meatloaf is one of those dishes that doesn’t get enough credit. Whenever you mention it, people cringe with a look of disgust on their face. I’m not really sure where the negative image of meatloaf came from, but I love it. It’s simple and hearty. It can be fancy or basic. It tastes great as leftovers. It’s the perfect meal to make for Sunday dinner. And it saves time because you can make a humongous batch and freeze portions of it for future dinners. There are many reasons to love meatloaf.
So, whether you’re a meatloaf lover, or a meatloaf skeptic, give this recipe a try and let me know what you think!
Basic Meatloaf Recipe
Meatloaf:
2# grass-fed beef, chicken, turkey or a combination of all three
1 cup diced or pureed onion (I like to puree mine – hubby doesn’t like onion chunks)
1 cup cracker or bread crumbs (for a gluten-free version, use 1/4 – 1/3 cup of coconut flour)
2 pastured eggs
1/2 cup whole milk
2 tbsp. garlic
1 tbsp. all purpose seasoning
1/2 tsp. blackening seasoning
salt and pepper to taste
Glaze (depends on how much you want):
Equal parts of ketchup, yellow mustard, barbecue sauce, Worcestershire sauce, and hot sauce. Stir together well.
Preheat the oven to 350.
In a large bowl, combine the meat, onions, eggs, milk, garlic, and seasonings. Using a fork (or your hands), gently combine. Add the bread crumbs and stir until the crumbs are distributed evenly. For one large loaf, pour ingredients on a sheet pan and shape into a loaf – it will be about the size of a loaf of bread. If you want to cook in a loaf pan, make sure you oil the pan with a little coconut oil and then pack evenly into the pan. You can also make mini loafs by using smaller loaf pans – this method is perfect for freezing individual loafs for quick dinners. Pour the glaze over the top and bake for 1 hour. Remove from the oven and let stand about 10 minutes before serving. Goes great with garlic cheddar mashed potatoes.
This post is part of Tasty Tuesday Party
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
And leftover meatloaf makes a wonderful lunch … I use sourdough bread … yummmmmy!
Mmmm….Leftover meatloaf is the best. Nathan and I discovered that if you sear it in a hot pan and let the outsides get browned and crunchy, it’s even better!
This is very similar to my recipe, except I use gluten-free oatmeal as the binder. Gonna have to try the onion puree. Never thought of that! I’ve got a pound of grass-fed ground beef thawing in the fridge … now I know what I’m cooking tonight!
Yum!! My hubby loves the flavor of onion, but he hates the texture, so I’ve found that whizzing it up and making a puree solves the issue!