I can’t recall loving meatloaf growing up. Quite frankly the concept seemed pretty unappetizing, but I wasn’t a huge red meat eater (but my family was). Not too year my husband was recalling his killer meatloaf recipe he used to make, but couldn’t quite recall all the ingredients. Always wanting to be a good wife who shows she listens and cares, I set out to make my man a pretty darn good meatloaf, but one that I could also eat and try to start enjoying as a go to protein for quick reheating or comforting dinner. So, I needed to make it gluten free, high fructose corn syrup-free and flavor FULL. Hope you enjoy it as much as we do!
Better than Mama's Meatloaf (gluten free)
Author: Briana Michel
Recipe type: Beef
Prep time: 8 mins
Cook time: 60 mins
Total time: 1 hour 8 mins
2 lbs. organic, grass-fed ground beef
½ cup gluten-free multi-seed crackers (crushed)
¼ cup organic whipping cream
1 - 2 Tbsp dried dill
1 Tbsp dried chives
¼ cup chopped yellow onion
3 garlic cloves, minced
2 tsp sea salt
1 tsp black pepper
Sauce on top:
½ cup organic ketchup (high-fructose corn syrup free)
2 tsp dried mustard powder
1 Tbsp yellow mustard
2 tsp organic cane sugar (optional)
Preheat oven to 350. In a large bowl mix meat, crushed crackers, herbs, onion, garlic, salt and pepper, Kneed until well combined, Grease a bread pan (9 x 11 or so) and evenly spread meat mixture in it. In a separate small bowel mix ketchup and both mustards well. Spread ketchup sauce on top on meatloaf. Bake for about 1 hour. Be sure center is cooked through.
One night I paired the meatloaf slices with sautéed broccoli and Brussels sprouts (parboiled then sautéed to decrease bitterness to these small cabbage wannabe’s) made with fresh minced garlic and grass-fed butter (you need fat to absorb the vitamin K in the green veggies, don’t fear yummy, healthy fats!).
Another time I paired it with thing zucchini ribbons sautéed in grass-fed butter and sea salt with a side of sliced avocado:
And still another time I combined the delightful protein loaf with a side of fresh slices of raw green pepper and very thin sliced potatoes wedges (To make the potatoes: wash and cut a medium potato into thin lengthwise slices, toss in olive oil, sea salt and butter. Then microwave for about 4-6 minutes until they start to soften. Lightly grease a cooking sheet or line with foil. In a single layer place potato slices side by side omniscience’s cooking sheet. Broil for a few minutes on the first side until the edges start to turn golden. Flip the slices and broil until the whites start to get golden spots on them. Add a little bit of organic cheddar on top of each potato and place back under broiler for 30 seconds to melt.) Ok, so the picture below shows you the potato slices, but please excuse the rest is my husbands meal on that night, I had the same sides but with the meatloaf leftover instead of the grass-fed NY strip steak you see on his. (for the super simple strip steak recipe click HERE). I forgot to take a picture of mine. Notice how thin the potato slices are. Even eating a few makes you feel like you are getting a lot of carbs, but ends up being only a 1/3 of a potato for me.