Healthy Italian Meatloaf

Posted on 20. Feb, 2012 by in Food

Ingredients for Meatloaf

1 pound ground beef, extra lean, organic, preferable. (Can substitute ground meat of your choice.)

2 slices bacon, nitrate free, organic, diced (Can substitute turkey bacon.)

1 onion, minced

2 carrots, shredded

2 stalks celery, minced

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

3 pinches kosher/sea salt

Fresh ground black pepper, To taste

2 pinches crushed red pepper flakes, optional

1 egg, lightly beaten

1/2 cup oats – use gluten free certified oats if that is an issue, or leave out for other diets. Replace with ground almonds

Italian Meatloaf Glaze

1 small can tomato paste – organic and free of any sugar

1 pinch dried oregano

1 pinch dried basil

1 pinch Kosher/sea salt

Garnish: Chopped fresh basil, optional

Set the beef in a large mixing bowl. In a skillet saute the bacon until crispy, remove to the bowl with the meat. Drain off most of the bacon fat. Saute the onion, carrot, celery and garlic about 5 minutes until the vegetables are a bit tender. Cool for a few minutes. Add to the beef along with the seasoning, egg and oats. Combine with your a fork first, then hands, mixing well until everything is incorporated, but do not over mix, that will make for tough meatloaf. Form into 4 football shaped loaves, place on a baking sheet. Mix together the Italian meatloaf glaze ingredients, spread on each loaf. Bake at 400 degrees about 25 minutes, until the temperature reaches 165 degrees. Remove and let rest 5 minutes until serving. Garnish with fresh basil. Enjoy!

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