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!
Mine was super watery, fell apart, and was not done in 40 minutes. Will have to tweak to see what I’m doing wrong.
I just made this and it is delicious! I couldn’t afford to go out and buy some almond flour, so I just used almond meal that I had leftover from making almond milk. It worked just fine!
I’ll definitely be using this recipe again.
I made this recipe yesterday and the family devoured it, but, like some of the other posters, mine also fell apart. Any suggestions on how to get it to hold better? More eggs? More flour?
I would say more flour, that would keep it binding together a bit more
no, I think the flour is what makes it so crumbly (I had the same problem). just guessing, but I think *less* almond flour will help it hold together better (think how well ground beef sticks together in a straight-up burger, with no flour at all).
Just made this tonight with garlic smashed cauliflower and spinach salad. Nummies, even my overly picky, won’t eat anything healthy mother-in-law enjoyed it. Thanks!
Unless we screwed up on the recipe, WAY too much thyme. Really threw the flavor off. We’ll cut it in half next time.
Great! And my little chefs helped me thru the full recipe – AND ate 2 full servings, woot woot – that’s big things in this household (maybe because they saw all the good stuff that a tally went in there;-) We liked it just the way it is written; lots of herbs like Italians would themselves;-)
Thanks for an absolutely awesome and super fun website! I haven’t tried one of your recipes that came out wrong, that ROCKS!
Just made this and it was meat perfection! Yummy. Great Blog. Thanks! Greetings from Spain.
I didn’t have the roasted red pepper or the dried parsley, so I substituted green bell pepper and left out the parsley. I also like cooking my meats at lower temperatures, so I baked it at 325 F for 1 hour till the thermometer read 160 F. I couldn’t stop saying to myself “OMG this is so good!” the entire time I was eating it. Great recipe.
Just put this in the oven and it already smells fantastic. I used buckwheat flour instead of almond because I’m cheap. Hoping this doesn’t add any flavor to the loaf.
So, basically almond flour subs out evenly for the bread crumbs?
yes