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) or by using cooked soaked brown rice.
Rating: 4 forks (key) This is a favorite dinner at our house
Page in NT: 356
- 2 pounds ground grass-fed beef hamburger
- 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 or ghee
- 1/4 teaspoon dried chile red pepper flakes (omit to make this nightshade free)
- 1 teaspoon dried thyme
- 1 teaspoon cracked pepper
- 1 teaspoon sea salt [See Resources]
- 1 1/2 cups whole grain bread crumbs – for gluten free use 2-3 Tablespoons coconut flour [See Resources] or cooked brown rice
- 1 cup cream [TNC: I omitted, you can omit to make this kosher or casein free]
- 1 egg (increase to 3 eggs if using coconut flour)
- 1 Tablespoon fish sauce (optional)
- 4 Tablespoons tomato paste or ketchup (omit to make this nightshade free)
Have a 9 inch by 13 inch pyrex pan ready. Using your hands [TNC: or food processor], mix meat with sauteed vegetables, soaked bread (or cooked rice), egg and optional fish sauce. Form into a loaf and set in the pan. Ice with ketchup or tomato paste, if using. 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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