I know it’s been awhile since I’ve posted a recipe but it’s tough running two websites sometimes. ;)
My other, main blog Artsy Chicks Rule demands most of my time these days.
I need two of me. ;)
That’s okay, when I do share (which will hopefully be once a week) you’ll know they are special, tried and true, favorite recipes of mine.
Today’s new recipe is this super yummy, easy meatloaf recipe that we just love.
I make it with grass fed beef (and that’s all I use now) and it always turns out so great.
It’s hard to take a photo of meatloaf and make it look tasty. ;)
I promise it’s tasty!!
So…grass fed. Do you use that?
I don’t eat ground beef often, (or beef in general) so when I do, it’s grass fed.
The key to good meatloaf is not over mixing.
So I typically mix all ingredients separately and then add to the beef.
Then I just squish it a bit with my fingers to “mix” it in.
Then pat them gently into the baking dishes and pour the sauce over top.
Bake and voila!
This recipe happens to be gluten and sugar free. (except for the tiny amount of Agave that was in the ketchup I used)
This is a “go to” meal for us, for sure.
Nothing better than good ole comfort food. :)
And it truly is soooo easy to through together too.
It’s really hard to mess this one up.
Just to note, this recipe is dairy, gluten and mostly sugar free.
You can make a few exchanges, however, if you like.
Here ya go…..
- 3-4 lbs grass fed ground beef (I've used 85% and 90%)
- ½ to ¾ cup oats
- 2 eggs
- ½ to ¾ cup water or almond milk (or milk)
- 1 T yellow mustard
- ¼ to ½ cup of home made sauce
- ¼ tsp Marjoram
- ¼ tsp Parsley,dried
- ⅛ tsp Cayenne
- 1 T Onion Flakes, dried
- 1 large garlic clove, minced
- 4 dates
- 1 cup water
- 1 T mustard
- 1 T ketchup
- 1 6 oz can tomato paste
- Blend the sauce ingredients in a blender. Set aside.
- Mix the oats and other ingredients (besides beef) in a bowl. Add ½ cup of the sauce mixture to this and mix well. (save the remainder of the sauce for the tops)
- Add the oat/sauce mixture to the beef and gently combine. Don't over mix.
- Pat gently into loaf size baking dishes and top with the remaining sauce.
- Bake at 350 for approx 45 to one hour or until it reaches a internal temp of 160.
You can sub milk.
This recipe is dairy, gluten and mostly sugar free.