Meatloaf is one of those comfort foods that never goes out of fashion. When it’s made at home with grass fed ground beef, it is also a very nutritious meal. Kids love it, adults love it, dogs love it (at least our one did!), so you really can’t go wrong with serving meatloaf. And there’s nothing quite like meatloaf leftovers the next day!
Meatloaf can be jazzed up in any number of ways – bacon strips on top, breadcrumbs mixed in, or mustard and/or ketchup for added flavor. But I’m keeping this one simple – it’s GAPS-friendly and Paleo-friendly. But feel free to jazz it up if you wish 🙂
Meatloaf is also a great way to sneak in organ meats – add some finely chopped or pureed liver or heart, and you’ve boosted the nutritional value without affecting the taste! You’re family will never know 🙂 Here is my recipe for Meatloaf with Beef Heart.
1 pound ground beef
½ pound ground pork (replace with ground beef if you don’t eat pork)
1 medium onion, finely chopped
2 cloves garlic, minced
1 ¼ teaspoons sea salt
¼ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
2-3 tablespoons tomato paste
Red pepper flakes (optional, for a bit of spice)
2 tablespoons tomato paste
2 tablespoons filtered water
Dash of Worcestershire sauce (about ½ teaspoon – omit for GAPS)
1. Heat oven to 350F.
2. Mix all meatloaf ingredients in a large bowl.
3. Transfer the meatloaf mixture into a greased loaf pan.
4. Mix the sauce ingredients in a small bowl or measuring cup and coat the top of the loaf with the sauce.
5. Bake for 1 hour 10 minutes (until center reaches 170F). The meatloaf will have pulled away from the sides of the pan.
6. Allow it to sit for a few minutes before cutting and serving.