Meatloaf (Must Have)


1⁄3 cup low-sodium organic beef broth

¼ tsp. unflavored gelatin (preferably from grass-fed cows)

½ cup coarsely chopped onion (approx. 1⁄3 medium onion)

3 cloves garlic

1⁄3 cup coarsely chopped carrot (approx. ¾ medium carrot)

1⁄3 cup coarsely chopped red bell pepper (approx. ½ medium red bell pepper)

1⁄3 cup coarsely chopped celery (approx. 1 medium stalk celery)

1 Tbsp. olive oil

1 Tbsp. all-natural tomato paste

½ tsp. fresh thyme (or dry thyme)

½ tsp. chili powder

2 Tbsp. Worcestershire sauce

¾ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1 lb. 96% lean raw ground beef

1 large egg, lightly beaten

¼ cup gluten-free panko bread crumbs (or whole-wheat panko bread crumbs)

¾ cup Ketchup

INSTRUCTIONS 1. Preheat oven to 325º F. 2. Line baking sheet with parchment paper. Lightly coat with spray. Set aside. 3. Sprinkle broth with gelatin to let bloom before use. Set aside. 4. Place onion, garlic, carrot, bell pepper, and celery in food processor (or blender); pulse until finely chopped. Set aside. 5. Heat oil in large saucepan over medium-high heat for 1 minute, or until fragrant. 6. Add onion mixture; cook, stirring frequently, for 4 to 6 minutes, or until just beginning to brown. 7. Add tomato paste, thyme, and chili powder; cook, stirring frequently, for 1 minute. Remove from heat. 8. Add Worcestershire sauce, broth mixture, salt, and pepper; mix well. Allow to cool a few minutes before using. 9. Combine ground beef, egg, bread crumbs, and onion mixture; mix with clean hands until combined. 10. Place ground beef mixture on prepared baking sheet; form into a loaf. 11. Bake for 38 to 42 minutes, or until brown all over and a thermometer inserted into center of loaf reads 155º F. 12. Rest for 10 minutes; slice into six equal portions. 13. Serve with Ketchup (2 Tbsp. each).

#Meatloaf #Hamburger

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