Not you’re Mama’s meatloaf – at least not mine.
When you hear meatloaf for dinner what comes to mind? Maybe it’s mashed potatoes, gravy, and peas. Maybe you think of ground beef filled with rice or oatmeal.
And if you think a dried out meat chuck – you won’t find that here.
This recipe is for a meatloaf made with 100% organic grass-fed beef and summer vegetables. You can substitute any vegetables you choose for this recipe. Or you can use frozen thawed vegetables when you don’t have fresh.
Materials and Ingredients
- a bowl to mix everything
- a pan to cook the veggies
- a dab of olive oil to cook the raw veggies
- 1 pound of 100% grass-fed organic ground beef. I use 95% lean.
- 2 cloves garlic
- 2 scallions or 1 small onion
- 1/2 cup chopped mixed vegetables – In the summer I like using summer squash, zucchini, mushroom and other goodies from the garden.
- 1 egg
- organic ketchup
- Pan to cook the meatloaf. Any oven pan will work, but remember the thicker the meatloaf the longer it will take to cook.
Preheat oven to 350 Degrees
Slightly cook vegetables
This is optional. If you choose you can add raw veggies directly into your meatloaf without cooking them. I prefer to slightly cook my veggies before combining them with the meat. This way I can drain off any extra water from the vegetables keeping the meatloaf more solid.
- Peel and chop finely or mince garlic – let it sit for about 10 minutes to gain maximum health benefits.
- Chop up onion or scallion to small bits
- Chop up vegetables into small bits
- In a frying pan add a tiny bit of olive oil and heat all the above ingredients until slightly cooked.
- Drain the mixture and set aside to cool
- In a bowl mix together the following: meat, egg and 1/4 cup organic ketchup
- Add the cooled vegetables to the meat and mix.
- Place meat into the pan. You can mold the meat into the pan or any other shape you choose.
- Add a few tablespoons of ketchup to the top of the meatloaf to cover the meat.
- Place meat dish into the oven at 350 degrees. Do not cover the top of the pan.
- Cook for 35 to 60 minutes depending on the thickness of the meatloaf.
The actual oven heat, the thickness of the meatloaf, and the size of your pan will determine cooking time.
When I use a bread pan the loaf is thicker and takes the full 60 minutes.
When I use a 5 x 5 pyrex pan it takes about 40 minutes.
To make sure the meatloaf is done insert a fork into the middle or thickest part of the loaf checking for blood.
Remember – the ketchup will give the meatloaf a reddish color.
Serve with your favorite side dish and enjoy.
Comment below letting everyone know what type of veggies you used in your meatloaf meal