I’ve had meatloaf before but it NEVER tasted this delicious! My family LOVES this meatloaf recipe. I serve this awesome meatloaf with parsley-ed, organic, red potatoes and a salad, or organic green beans, or asparagus. (All non-GMO, of course.) This recipe is not difficult to make and oh-so delicious! Enjoy!
Ingredients
2 – Tbsp organic butter
1 – cup finely chopped, small onion
1-2 organic celery rib, finely chopped
1-2 organic carrots, finely chopped
1/2 cup finely chopped organic green onion, including the green part!
1-2 cloves garlic, minced
2 – teaspoons Himalayan salt
1- teaspoon freshly ground, organic black pepper
2 – teaspoons organic Worcestershire sauce
1/2 cup organic tomato sauce
1 small can organic tomato paste (put two tablespoons into meatloaf and reserve the rest)
1 3/4 lb grass fed beef -or- bison (bison is leaner than grass fed. Both are great but I prefer the bison.)
1 lb spicy Italian sausage (removing the casing of the links)
1 cup gluten free bread crumbs
2 large, organic eggs, beaten slightly
1/3-1/2 minced fresh, organic parsley leaves
3 strips of no-nitrate, organic bacon
Method
1. Preheat oven to 350`F, with a rack in the middle of the oven
2. Saute’ onions, celery, carrot, green onions, garlic, then add salt, pepper, Worcestershire sauce, and tomato sauce: Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions, and garlic to the pan and cook for 5 minutes.
Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often.
Sprinkle with salt and pepper. Add the Worcestershire sauce, tomato sauce, and 2 tbsp tomato paste. Cook for another minute and remove from heat to cool.
3. Mix vegetables with ground beef, sausage, eggs, breadcrumbs, parsley: Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs, and parsley. Use your (very clean!) hands to mix them together until everything is evenly distributed.
4. Place on a rimmed baking pan: On the baking sheet/pan place the meat mixture and form it into a loaf; trying not to make it too high so it cooks more evenly. Top the meatloaf with the remaining tomato paste and place the 3 strips of uncooked bacon along side one another on the top of the meatloaf.
5. Bake: Bake for 1 hour at 350′, or until a meat thermometer inserted into the center of the meatloaf reads 155’F. Remove from oven and let sit for 10 minutes. Then carefully slice the number of pieces needed onto a serving plate. (Make the slices thick.) The meatloaf makes great leftovers, just refrigerate and reheat.
