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Center for Health & Healing

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Mmm-mmm Meatloaf Recipe!

September 12, 2016


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!








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



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.  




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