I absolutely 100% completely adore meatloaf. In any form. I’ve made a lot of meatloafs…meatloaves…whatever, I’ve made a lot in my day. There are so many ways you can make meatloaf. Let’s take a look back in time:
Ok that’s really not that many. I guess I just have to make more.
It’s really inconvenient when the presidential debate is two miles from your house. And they shut down the main highway through Denver. So dumb. I mean, not really for me because I live like 1 mile from my work and spend most of my time in my kitchen, so I really have nothing to complain about. But I just want to. It was inconvenient for my friends, so I feel as though I have the right to complain. What the sh*t presidential debate, we got places to go. Meaning the rest of Denver, not me.
I’m going to Chicago over the weekend. Yes I am. I’ve never been to Chicago. But everyone loves it. I’m going to an Outlaw Training Camp. Gonna lift weights. Talk about lifting weights. Be around a lot of people who like lifting weights more than I do. It should be interesting since I’m not very strong. Nor am I incredibly good at CrossFit like the other athletes that will be there. Am I intimidated? Naaaaaaaaaaaa. Kidding, I totally am. I still can’t even do a muscle up because of my shoulder injury and I’m going to be around all people who can bust them out. Sheesh.
Dude. Thanksgiving is coming up, like real quick. I gotta start thinking up some fun recipes to make for your Thanksgiving feast. WAIT Halloween is first. I gotta start making EVERYTHING with chocolate. Can we call October the month of chocolate? You’re not down? You’re stupid. I miss chocolate. I got a little 80% chocolate bar over the weekend and it did not last long. Meaning less than 5 minutes. I was getting nervous about cutting out coffee…so I ate sugar. Good plan Juli, good plan.
Italian Meatloaf
- Yield: 3-4 1x
Ingredients
For the meatloaf
- 1lb grass fed ground beef
- 1 yellow onion, diced
- 1 roasted red pepper, diced
- ¼ cup tomato sauce
- 1 egg, whisked
- ¾ cup almond flour
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- salt and pepper, to taste
- olive oil, for sauteing
For the sauce
- ¾ cup tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- salt and pepper, to taste
- fresh basil, chopped (to top-optional)
Instructions
- Preheat oven to 400 degrees.
- Place a medium skillet over medium heat and add a tablespoon or two of olive oil. Then add your onions and roasted red pepper to the pan.
- Cook until onions have become soft and translucent.
- Once they are done cooking, add them to a bowl along with the rest of the ingredients for your meatloaf and use your hands to mix it all together.
- Press ingredients into a bread pan and baking for 35-40 minutes.
- Once your meatloaf is almost done cooking, add your sauce ingredients to a saucepan to heat up until slightly bubbly.
- Let meatloaf cool slightly then add sauce on top. Top with some fresh basil.
- Then eat it all up!
I effing laughed out loud at this comment: “Can we call October the month of chocolate? You’re not down? You’re stupid. ” LOL 🙂
What if I’m nightshade free and can’t have tomatoes?
This probably isn’t the best recipe for you
How would you cook a 8lbs meatloaf? Trying to integrate this to my weekly meal prep! Thanks!!
oh lordy, that is a hefty meatloaf. that may need up to 2 hours if it’s all in one pan. if it’s in multiple pans, you could do less time!
So, should I just go and do your recipe x 8 and add it all to one pan at 400 degrees for 2 hours? I was afraid it might get the meat dry on the outside while not cooked theough in the middle…. Thanks!
i would do multiple pans to be safe
Let’s say I do 1 pan per recipe, could I try and have 4 of them in the oven at once but for longer?
Yes
Best meatloaf I’ve ever had…thank you for your amazing recipes!
Made the Italian Meatloaf and loved it. We have a family of 6, half of whom don’t like meatloaf. Everyone ate this, had seconds and leftovers, and gave it a thumbs up on making it again! Good job! Thank you.
never commented on a recipe before, but this was great so i thought i’d stop by and say so! thanks for the recipe. just made it for the second time, and i changed it up a little to have a little more “traditional” meatloaf sauce… here’s what i did, your mileage may vary, and *gasp* there’s a little sugar in it…
– instead of using a loaf pan, make it free-form! i use a rimmed cookie sheet with a cooling rack on top. line the cooling rack with foil and poke some holes to allow any drippings through. i don’t mind the drippings, but what this method does is expose a lot more surface area, so you get a lot more crunchy crispy exterior than in a loaf pan. booya.
– for the sauce, i used the same amount of tomato sauce, omitted the herbs, and added about 1 T of vinegar, 1 tsp of hot sauce, and 1 tsp of dark brown sugar (as unrefined as you can find). cook this until dark and thick and bubbly
– finally, take the meatloaf out a little bit before it’s done and turn on the broiler. baste the top with about 1/2 of the sauce and put under the broiler until it’s bubbly. repeat with a second layer. delicious caramelized sauce on top!
either way, it’s an awesome recipe… thanks again! a+
Wow!!! This was so delish! It had kind of a crust like top. It was mmm mmm good. Not one bad recipe in the bunch! I’m loving this site! Juli. You da bomb!
Roasted red pepper – the jarred stuff or do you roast a raw pepper?
i used jarred
Do I have to use a bread pan? Can I just go freestyle? Lol
freestyle would probably work!
Hi, what’s the UK version of tomato sauce Juli? Is it tomato puree or passata or..?