I should start by saying I HATE the word meatloaf. I wish I could rename this to something that sounds way more appealing but I’m at a loss because it does sum it up pretty well. Maybe meat ….I don’t know, I’ve got nothing. So yea, meatloaf. Sounds gross but is SO GOOD! I don’t think I ever ate one bite growing up without gagging and one of the reasons for that is… I’m really weird about ketchup. Like I will eat it with fries etc but it needs to be very far away from whatever I’m eating and I need to be totally in charge of how much I get. SO…def not a big gross bottle smothered on to the top of a big hunk of meat. YUCK. Also… I’m super weird about bread. I am NOT ok with gross wet bread crumbs in my food. So this recipe has neither ketchup nor breadcrumbs and I can make fun of the name all day but in reality I want it ALL the time! My go to recipe uses mayonnaise but if you are not a mayo fan I have an alternative for that. Hope you all love this one as much as me 🙂
Meatloaf:
- 1 carrot stick
- 1/2 onion ( I use any kind of onion I have in my fridge or buy a white onion)
- 2 cloves garlic
- 1/4 cup fresh parsley
- 1 lb grass-fed beef
- 1 T Worcestershire
- 1 T coconut aminos or soy sauce
- 3 T Dijon mustard or regular mustard
- 1 egg
- spices (few dashes of each) : garlic powder, sea salt, pepper, ground mustard, ground onion
topping:
- 1/2 cup mayonnaise
- 1 T horseradish
- 1/2 cup dijon
or
- 1 1/2 cup of tomato sauce
- 2 teaspoons brown sugar
Set oven to 400. Finely chop up the carrot, onion, parsley and garlic. Add in the rest of the ingredients and mix well. I usually end up using my hands for this which is not ideal but does the best job. For spices I usually use garlic powder, salt and pepper for sure and sometimes Italian seasoning or ground mustard/onion. Press into a glass bread baking dish. Next, choose your topping and for either you choose you will just mix well in a bowl and spread evenly over meatloaf. Bake for one hour. I usually serve with sweet potato fries and or cabbage 🙂
Nourish 