I made a deeeelicious meatloaf last night and just had to share. It's from the Whole Foods Market website - a great source for recipes, by the way. I will share their recipe with you but I didn't follow it exactly. I hadn't any carrots in the house. Well, none worth using. My hubby hates carrots. I know. Weird. (Sorry, honey) I used two and a half pounds of beef. I also used smashed garlic croutons instead of cracker crumbs. AND, I have discovered the joy of chopped onions from the freezer section. Yay!! I found them on sale for only 50 cents a bag so I don't feel too guilty for indulging in the convenience.
Enjoy. I can't wait to make a cold meatloaf sandwich!
Traditional Meat Loaf
- 2 lb lean ground beef
- 1/2 cup rice cracker crumbs
- 1 small onion, cut in half (optional for 1/2 the onion)
- 1 cup grated carrots
- 1 egg
- 1 can (15 oz) tomato sauce, divided
- 2 to 3 tsp gluten-free mustard (yellow or Dijon)
- 1 TB gluten-free Worcestershire sauce
- 1 to 11/2 tsp sea salt
- freshly ground black pepper
- 2 tsp natural brown sugar
Ingredient options: use bread crumbs instead of rice cracker crumbs if you do not require a gluten-free version.
Preheat oven to 400°F.
Dice half of the onion and if desired, thinly slice the other half to go over the top of the loaf.
Spray or oil a 9-inch loaf pan.
In large bowl, combine ground beef, bread or cracker crumbs, diced onion, grated carrots, egg, 1/4 cup of tomato sauce, mustard, Worcestershire, salt and pepper to taste.
Transfer to prepared loaf pan. If desired, lay sliced onions over the top of the meatloaf. Combine remaining tomato sauce with brown sugar. Pour over the top of onions or directly over the meatloaf. Bake for 11/4 to 11/2 hours or until done.
Nutrition Info
Per serving (279g-wt.): 270 calories (60 from fat), 7g total fat, 2.5g saturated fat, 36g protein, 17g total carbohydrate (2g dietary fiber, 7g sugar), 115mg cholesterol, 980mg sodium
