Monday Meatloaf

The weather has cooled, and something about the feel of autumn puts me in the mood for meatloaf. I would have guessed, once upon a time, something with “meat” in it’s name wouldn’t be too hard to make without grains. I would have been wrong. I used to make a great recipe with pork rinds and cheese in the binding. Then we went totally dairy free about three years ago and I hadn’t made a decent meatloaf in a while. Until last month, when my husband tossed together a loaf that was remarkably stable. I asked him how he got it not to fall apart when he cut it. His secret, it turns out, was garlic and onion powder. I’ve made this about once a week since then and the kids clean their plates and ask for more every time. (Please forgive the poor-quality photo. My daughter was anxious to eat and kept grabbing for the dish!)

Monday MeatloafMonday Meatloaf

loaf
2 lbs raw ground beef (900 g)
2 large eggs
1 T onion powder
1 T garlic powder
2 t salt
2 t crushed rosemary
1 t black pepper
½ t dried thyme leaves
¼ t dry mustard powder

topping
¼ c Cranberry-Beet Ketchup (optional)

  1. Preheat oven to 350°F
  2. Stir together all loaf ingredients until thoroughly combined
  3. Press mixture evenly into a 9×5 loaf pan
  4. Bake for one hour
  5. Remove loaf from oven and spread with ketchup, if using
  6. Increase oven temperature to 400°F and bake for an additional 15-20 min until internal temperature reaches 165°F

NOTE: This recipe is sugar-free with the optional topping omitted.

We usually serve meatloaf with baked squashed or a mashed root vegetable and some greens. What do you like with your meatloaf?

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