I used to HATE meatloaf as a kid, and to this day I don’t know why. The meatloaf my mom made was good, not weird or anything. But for some reason I didn’t like it until my 20′s, and now I could eat it once a week and not get tired of it.
Sally Fallon’s meatloaf recipe from Nourishing Traditions is slightly different from my typical meatloaf in that it has some fresh finely chopped vegetables in it. My daughter was reading the recipe this morning and said ‘oh no’ about the vegetables, but it was actually a welcome addition to a typically heavy dish. I also mixed the meatloaf in my food processor for the first time, which gave it a uniform consistency, unlike all of my previous attempts.
Tips for making Meat Loaf
- I omitted the cream from Sally’s recipe as I felt it would be too watery. Glad that I did because I used grass-fed hamburger that was not super lean. So the bread crumbs soaked up some of the CLA ridden tallow instead of it seeping out into the baking pan. This makes the meatloaf less dense and more moist. But if your beef is super lean you may want to add it.
- I like to add the ketchup into the meatloaf, not on top but that’s just preference.
- Sally calls this meatloaf ‘spicy’ because of the addition of red pepper flakes, but I thought it was the perfect balance, not too spicy. I think it would be fine even for children.
- This recipe is easily made gluten free by substituting gluten free bread crumbs (made from Pamela’s baking mix or other gluten free bread)
Spicy Meatloaf
Rating: 4 forks (key) This is a favorite dinner at our house
Difficulty:
Easy
Page in NT: 356
Ingredients:
2 pounds ground grass-fed beef hamburer
1/2 pound ground heart (optional)
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
4 Tablespoons butter
1/4 teaspoon dried chile red pepper flakes
1 teaspoon dried thyme
1 teaspoon cracked pepper
1 teaspoon sea salt
1 1/2 cups whole grain bread crumbs
1 cup cream [TNC: I omitted]
1 egg
1 Tablespoon fish sauce (optional)
4 Tablespoons tomato paste or ketchup
Preparation:
Saute onions, carrots, and celery in butter until soft. Add red pepper flakes, thyme, salt and pepper and stir around. Meanwhile, soak bread crumbs in cream.
Have a 9 inch by 13 inch pyrex pan ready. Using your hands [TNC: or food processor], mix meat with sauteed vegetables, soaked bread, egg and optional fish sauce. Form into a loaf and set in the pan. Ice with ketchup or tomato paste. Add about 1 cup of water to the pan. Bake at 350 degrees for about 1 1/2 hours. Serve with ketchup, sauerkraut or ginger carrots.
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{ 7 comments… read them below or add one }
I used to love meatloaf as a kid, but I absolutely hated the dried-up, crusty ketchup squirt my mom would put on the top. It took me forever to realize that this was optional and I could make my meatloaf plain and then dip it in whatever sauce I like (I like HP sauce — I need to try to make my own).
We had a joke growing up that my mother’s meatloaf never turned out the same way twice. When she learned how to “ice” it with tomato paste and lay three strips of bacon over the top before putting it in the oven, THAT’s when I learned to love meatloaf. Bacon makes everything better.
I add whole milk instead of cream and rolled oats instead of breadcrumbs. The milk does not make it watery, but imparts more moisture lightening the texture. I also use full-fat ground beef which includes the tongue and heart. I always serve with ketchup and sauerkraut. My husband hates meatloaf, but will eat mine. I just can’t serve it weekly…bummer. Definitely cook it in the water-bath that Sally recommends. After mixing thoroughly with your hands, place in a 5×9 loaf pan, then using a spatula pull the meatloaf away from all sides on the pan about 1/8″. Add water down all sides and cook until internal temperature reaches 160 degrees. Ice with ketchup after cooking.
Lunar Chick… thanks for the suggestions! I’m going to try it your way next time and see how it goes. I think mine was lighter this time due to mixing it in the food processor. I may just use my hands next time. What do you think the water bath does, just keeps it moist?
This is also a staple in our house. I love the cream (I always pour a little off the top of our raw milk to use in recipes like this). I also half the amount of thyme. My big TIME SAVER on this recipe is that I use a food processor to chop a whole bag of carrots, onions, and celery, saute it in butter, and freeze in ice cube trays. Then when I make meatloaf, it’s super simple and quick. I also use the cubes in other stuff (sauces, meatballs, etc.)
I love this recipe and have been very happy w/it. In place of bread crumbs, I have used crumbled rye crisp crackers which I soak in cream or coconut milk. Like the idea of rolled oats. Will try that next time.
I always have done the water bath & it’s great.
The water bath creates steam during cooking, thus providing moisture. I reheat all my leftovers in the oven (no to microwaves!). Just add a little water in the bottom of the pan, cover, and cook at 350. Everything, including lasagna, come out just like it was being cooked the first time.