Meatloaf

From shadygroveranch.net

Meatloaf gets a bad rap. It really needs to be brought back to the table. This recipe is gluten free and dairy free and has zero processed ingredients. It tastes great and it isn’t difficult or time consuming to make. It can be made in advanced and stored in the refrigerator until time to bake and it’s also a great freezer meal. Once you get past the name and the look of it, it can be an easy and healthy weeknight meal.

*This is GLUTEN FREE and DAIRY FREE*

Ingredients

• 2 lbs ground beef
• 2 lbs ground sausage
• 1 cup sprouted old fashioned rolled oats or 1 cup whole spelt/whole wheat sourdough breadcrumbs
• 1 whole onion, finely chopped
• 4 teaspoons course sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup non-msg/non high fructose corn syrup ketchup
• 1 big squirt dijon mustard
• 4 eggs

Topping

• 1/2 cup non-msg/non high fructose corn syrup ketchup
• 1/2 cup organic, unrefined, pure can sugar like Just Panela, or coconut sugar or brown sugar, depending on preference

Directions

Preheat oven to 350 degrees.

Mix all ingredients (except topping ingredients) in a large bowl, breaking up the eggs and mixing the seasonings well.

Form two loaves and place in a 9X11 glass baking dish. **the meatloaf will sit in its juices as it bakes so if you don’t like the extra juices, place on a broiling pan so the juices go through the grates or put an oven proof rack in your baking dish and set meatloaf on the rack inside the dish.**

Mix topping ingredients in small bowl and then spread desired amount on loaves.

Bake 1 hour or until internal temperature reaches 160 degrees.

Serve warm with any side that sounds good such as baked sweet potatoes or baked potatoes and green beans, mashed potatoes and a salad, or choose from some of my other hearty sides.

This can be prepared right before cooking, prepared earlier in day and stored in the refrigerator until time of cooking, and it also freezes well. If preparing in advance, wait to put sauce on until right before cooking. Today, we won’t be home until late so I’m baking it while the kids are at school and we will just reheat when we get home.

*recipe can easily be cut in half and placed in an 8×8 dish to bake*