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I don’t know about you, but I love meatloaf. It was the meal I often requested my parents make when I came home for college breaks. It’s one of my top comfort foods, and I still use my Daddy’s recipe. His version had a lot of processed ingredients and while I haven’t completely eliminated them, I do try to source organic versions so I can feel more confident about serving it to my family. Clean ingredient sources go such a long way in supporting wellness, which is why I always purchase our ground beef from my favorite local farm. Grand View Farm uses beyond organic practices, and I can rest easy knowing the beef is 100% grass-fed with no pesticides or yucky stuff. With my husband being a hunter, I will also sometimes substitute ground venison for half if I have that available. The rest of the ingredients in this recipe are ones many families have on hand, so it’s an easy meal to throw together. Though they’re more processed, I’m ok with those ingredients being in the 20% of my 80/20 rule. Paired with a yummy vegetable and/or salad and starch, it’s one of my favorite comfort meals. I also love eating the leftovers for lunch. In fact, sometimes I think meatloaf is better the next day! Yum.
If you keep all of your meat frozen like I do, you’ll want to make sure you thaw the ground beef in the morning or afternoon. You’ll also need to make sure you prepare the meatloaf with enough time to bake it. I like to put it together right as the kids get home from school, which has me putting it into the oven at about 4:30. That offers plenty of time afterward to give homework help and still prepare veggie sides for a 6:00-6:30pm dinnertime.
Ingredients
- 2 lbs grass-fed ground beef or venison
- 2 pastured eggs
- 1/2 cup organic ketchup
- 1/2 cup organic mustard
- 5 tbsp organic BBQ sauce
- 1 cup organic panko-style Italian breadcrumbs
- 1 serving homemade onion soup mix
Instructions
- Preheat oven to 350 degrees.
- Mix all of the ingredients together in a medium bowl.
- Press the mixture into a glass loaf pan.
- Bake for 1 to 1 1/2 hours, until the internal temperature has reached 165 degrees.
- Let cool for at least 10 minutes to help the meatloaf set.
- Cut 6-8 slices and then serve with your favorite sides!
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Hello Nicole,
I am pleased to find your webpage while searching for meatloaf. I read your introduction of yourself, and you sound uncannily like me. My theme as a person is “chasing after truth”. I lived in the country on 7 1/2 acres with cows, goats, and sheep for many years. My husband is a preacher, as is my father. I personally relate to adopting a child/children, as well.
I am a health educator by vocation and a Christian fiction writer, too.
My MBTI is INFP, and I can only wonder whether yours is, too. Or perhaps, INFJ.
It’s a rare pleasure to read a description of a person who I can relate to on paper right off the bat.
God bless you.
Heather
Hi Heather,