Do you like meatloaf? It’s not one of Kent’s favorites, but for me it’s part of a cozy, satisfying “meat and potatoes” kind of meal. Not to mention that it’s full of nutrients, especially when you make it with part grass-fed ground beef and part ground beef heart! (Did I mention how easy it is to make?) Read about the many benefits of grass-fed beef.
Classic Meatloaf (with extra nutrition)
- 1 pound grass fed ground beef with part ground beef heart You really can’t taste anything different, honest! Read You CAN Eat Beef Heart!
- 1 cup organic bread crumbs non-organic have trans fats, or sometimes I’ll freeze the ends of the loaves of bread that no one wanted and crumble those up for bread crumbs.
- 1 egg + another egg yolk eggs are SO good for you, any way you can get them!
- 1/4 cup organic ketchup I buy organic to avoid HFCS and GMOs
- 1/4-1/2 medium organic onion chopped small
- 1/4 teaspoon pepper
- 1/2 teaspoon sea salt
- Mix everything together in a bowl with your hands and press into a bread pan. Bake until done in the middle, but be careful not to over-bake or it will be dry. I had some Crispy Potatoes in the oven, too, so I put it in for about 25 minutes on 450*. (You could also do about 30-35 minutes or so at 375* – just keep an eye on it.) When it’s about 10 minutes from being done, spread the sauce on top and bake the remaining time.
- Note: I usually double this for our family of six and it’s just about right. You can either put it all in one pan for a taller meatloaf (but you’ll need to bake it a little longer at a lower temp), or I like to make two shorter loaves.
Someone shared a great suggestion: freeze some in muffin cups for individual serving sizes to take with you for lunch or for a quick protein snack!
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