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 should have trusted my instincts…3/4 c almond flour was way too much, in my opinion. My non-paleo recipe for Italian meatloaf only calls for 1/4 c of breadcrumbs! My kids totally loved this, but I could really feel the almond meal in an unpleasant way. Next time I’ll reduce it to only 1/4-1/3 c.
I also added chopped spinach, which was great, and used a can of diced tomatoes instead of tomato sauce–1/4 c drained for the meat mixture, and then pureed and cooked down the rest for the sauce. That’s what I had on hand, and it worked great–plus no label-reading about what ingredients are in the pre-made sauce.
Love your site! Can’t wait to try this!
I made this by chopping up onions fine in food processor and not pre-cooking onion or roasted pepper. I also doubled recipe it and cooked it for about hour and a half. it turned out as one of the BEST meatloaves I’ve ever made. THANK YOU so much for this recipe!
I forgot to mention I added for the doubled recipe 1/4 teaspoon of cayenne pepper. It just adds the slightest kick for extra flavor depth without overpowering the delicious Italian seasonings. 🙂
Hi there,
when you say “tomato sauce” do you mean homemade or from a bottle?? I am in NZ so sometimes the American terminology is a little different 😀
Looks yummy and I can’t wait to try it 😀
i use canned tomato sauce. its right next to canned diced tomatoes and tomato paste
One word…RIDICULOUS!!! Seriously…that’s how good this is. Just made a double batch with ground turkey and couldn’t believe I made something that tasted so delicious. Thank You!
One word…RIDICULOUS! This is so incredibly delicious! I was amazed that this came out of my oven and I made it with my own hands. I used turkey instead of beef and doubled the portions and baked in a glass 9×13″ dish – just formed a loaf in middle of dish. Either way…it was so moist and flavorful. Thank You!
Whoops! Didn’t see the first comment post. So…posted again. Wanted to make sure everyone knew how awesome this dish is. Thanks again!
Husband made this tonight it was AWESOME! Thank you!!!
your meat loaf looks delicious but a little flat to me ( I’m just transitioning to paleo and still think meatloaf needs a filler ) I think Im going to try your recipe with a “rice” filler ( cauliflower rice of coarse) almost like porcupine balls only in meat loaf
This is my kids’ favorite meatloaf, my daughter even asked for this for her birthday dinner! The funniest thing is that I mix 1 lb of ground liver and 3 lbs of ground beef to make two giant pans. I don’t tell them it has liver, but they keep saying this tastes like parmesan cheese!
Thanks for another family favorite, I’m making your sage burgers with apple and bacon chutney as I type 🙂
So good!! This is my go-to recipe for meatloaf! I make mine into balls and bake it in a muffin pan for meatloaf bites! DELICIOUS!!