Prep time: 10 minutes
Cook time: 1 hour
Serves: 4-6
Did anyone here grow up on meatloaf??
I remember my parents telling my sisters & I that they'd eat it all the time as kids. It was the standard: beef, ketchup, & bread crumbs. When I heard this, I'm pretty sure I made a disgusted face & gagged a little. In that moment, I was eternally grateful my parents never cooked it for us.
So... when my client raved about a meatloaf recipe last month & urged me to try it, I was pretty shocked that it sounded half decent.
Completely new territory, I trusted her & went for it. In her own words, we 'doctored' the recipe to add a few more nutrients into the mix. From the sprouted oats to the grass-fed meat, this meatloaf is anything but the kind my parents had as kids (at least I'm assuming). I certainly can't take credit for the foundation of this recipe, but I'll take credit for the 'doctoring' - lol.
I've since made this recipe a handful of times & I have to say, I've been sleeping on meatloaf. Whether you're a meatloaf fan or not, I challenge you to try it once. That's all. We don't know until we try, right? ;)
meatloaf considerations
Meat: I always recommend buying organic, grass-fed (& finished if possible) meat when possible. Grass-fed meats have been shown to have a better omega-3 fatty acid profile & more nutrients compared to grain-fed cattle. I suggest using an 80-85% lean package.
Oats: For this recipe, you'll want to look for quick-cooking oats rather than whole oats. If you struggle to digest foods or find you get bloated frequently, I'd suggest looking for sprouted oats. These will be easier for your digestive system to break down. And if gluten is a concern, try to look for the label: certified gluten-free. Oats are naturally gluten-free but they're often cross-contaminated. This is my go-to brand, you can also find it at Costco. Ketchup: Unfortunately most ketchup on the market contains high fructose corn syrup, natural flavoring, & food dyes. I mean, let's be real, it tastes good... there's no denying that. But, those ingredients tend to create a highly inflammatory environment within our bodies. That's why I LOVE Primal Kitchen. Their ketchup is made with organic ingredients, no added coloring, & no HFCS. I'd highly recommend using this for your ketchup!
ingredients
1 pound ground beef (85% lean)
1 cup Italian parsley, chopped
1 shallot, large
1 Tbsp basil, dried
¾ cup quick-cooking oats
½ cup ketchup (plus a few tablespoons to top)
2 eggs, large
1 ½ Tbsp(s) Worcestershire sauce
¾ tsp sea salt
1 tsp garlic powder
1 tsp paprika powder
steps:
Preheat the oven to 350°F.
Lightly oil a 10 x 6 pan with olive oil.
Dice the onion into small pieces. In a small pan, heat about ½ Tbsp of olive oil over medium heat. Add the onions & cook until golden brown, about 5 minutes. Set aside.
Chop the parsley, set aside.
In large bowl, add the meat & begin to break it apart with a fork. Add the salt, garlic, & paprika, mix everything together.
Add all other ingredients, including the onions, & mix until well combined.
Place the mixture into your oiled pan & place in the oven.
Spread 2-3 Tbsp of ketchup on top of the meatloaf, then finish with cracked pepper, & flaky sea salt.
Bake 50 to 60 minutes or until the meatloaf has reached an internal temperature of 160°F.
IMPORTANT: Let stand for at least 30 minutes before slicing, this will help the meatloaf hold it's shape.
If desired, top with parsley & white sesame seeds.
Cover and refrigerate leftovers, ideally use within 2 days, or store it in the freezer for up to 3 months.
I hope you love it!
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