It may not be a pretty dish, but it’s classic American fare: meatloaf. Rich in calories and fat, it’s often the bane of low-fat gurus, but when made with proper, natural ingredients it can be both richly nutritive and flavorful.
Use grass-finished beef, as it’s rich in vitamin A, CLA, omega-3 fatty acids and other critical nutrients and add plenty of veggies to the mix for both flavor and nutrition. This recipe, unlike others, is also grain-free. You can make it even more nourishing by substituting a portion of the ground meat with ground liver.
- 2 lbs Grass-fed Ground Beef
- 4 Eggs from Pasture-fed Hens, Beaten
- ½ Yellow Onion, Minced
- 1 Bulb Garlic, Chopped Fine
- 3 Carrots, Chopped Fine
- 3 Celery Stalks, Chopped Fine
- 2 Tablespoons Sundried Tomatoes, Minced
- 2 Tablespoons Dried Parsley
- Lacto-fermented Ketchup (find the recipe here)
- Real Salt and Pepper to Taste
- Mix the ground meat and eggs together until thoroughly blended. Add the vegetables, parsley, salt and pepper and continue mixing until the vegetables are thoroughly incorporated into the meat mixture. Top with ketchup (I told you this was a classic, didn’t I?) and bake at 375 º F for about 45 minutes to an hour or until the juices run clear and the meatloaf’s center is cooked through.