Classic Beef Meatloaf

Classic Beef Meatloaf

I don’t make meatloaf very often, but whenever I do, this is my classic go-to recipe. I think it’s the veggie pieces in the meatloaf and homemade ketchup that really do it for me. It all adds color, and the veggies add some nice texture and flavor too. I hope you all enjoy it as much as I do! Also, you can definitely make this with ground turkey if you prefer or want to change it up.

P.S. Cirque du Soleil was amazing last night! We had a fantastic time.

For the meatloaf:

  • 2 lb grass-fed ground beef
  • 1 medium onion, diced large
  • 1 large carrot, diced large
  • 2 small celery stalks, diced large
  • 2 large cloves garlic, sliced in half
  • 1 Tbsp grass-fed ghee or butter
  • 1/3 cup chopped fresh parsley or cilantro
  • 1 egg, preferably pasture-raised
  • 3/4 cup tomato sauce
  • 1 Tbsp coconut flour
  • Sea salt and black pepper to taste
  • 1 batch homemade ketchup (see below)

Meatloaf directions:

  1. Place diced carrots, onion, celery and garlic in the food processor. Pulse until everything is finely chopped. You can also use a blender such as this one to prep the veggies.
  2. Melt the ghee in a large pan over medium heat. Then, add the veggie mixture from the food processor. Saute 3-4 minutes or until softened slightly. Remove from heat and set aside to cool.
  3. Once veggie mixture is cool, add to a large mixing bowl with the ground beef, egg, sea salt and pepper, tomato sauce, coconut flour and fresh parsley or cilantro. Get in there with your hands and mix well. Once everything is fully incorporated, place in a large loaf pan. Alternatively, you can form it into a freestanding loaf on top of a foil-covered baking sheet.
  4. Bake for 30 minutes in a preheated 350 degree oven. Remove from oven and top with about 1/2 cup of homemade ketchup. Place back in oven to bake 30 minutes longer.
  5. Allow to cool for about 5-10 minutes before slicing. Serve meatloaf with extra ketchup, if desired.

Classic Beef Meatloaf

For the ketchup:

  • 1 tube or can of tomato paste
  • 2 tbsp apple cider vinegar
  • 1/4 tsp dry mustard
  • 1/3 cup water, preferably filtered
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • Pinch ground cloves
  • Pinch ground allspice
  • 1/8 tsp cayenne pepper
  • Squirt of raw honey, optional

Mix all the ingredients together in a bowl and whisk well to combine. Store in the refrigerator.

 

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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I reside with my husband, Jesse and our cat, Dutch in inner NE Portland. I am a health, yoga, fitness, wellness and nutrition enthusiast, and enjoy cooking and experimenting in the kitchen.

8 responses to “Classic Beef Meatloaf”

  1. Nikki says :

    This looks really great and I love the addition of veggies. I will definitely try this version next time…and maybe make them as meatloaf “muffins” so that I can freeze some. Thanks for a great recipe!

    • paleoinpdx says :

      Thanks, Nikki! The veggies make it extra flavorful and add some nice texture. I’m sure this would work great for “muffins.” Let me know how it goes if you try it!

  2. Naz (@CinnamonEats) says :

    This looks great, definitely want to try it out!

  3. Meredith Meyers (@chkbabdol) says :

    Made this tonight – my boys and I LOVED IT – THANK YOU!!!

Trackbacks / Pingbacks

  1. Classic Beef Meatloaf | Paleo Digest - April 3, 2014
  2. Classic Beef Meatloaf : Real Food Recipe Roundup - April 17, 2014

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