Monday, November 10, 2014
We have some very generous friends. They buy half a cow every year, and then they give us some of their grassfed beef. I had some ground beef hanging out in my freezer. And I wanted to make something tasty yet homey for dinner. But also something that didn't take a long time to make.
Simple, hearty, healthy. And I wanted to use ingredients I had lurking around my kitchen. That's the beauty of meatloaf. It's a cupboard meal. Ketchup (you can't have meatloaf without this). Pastured eggs. Gluten free breadcrumbs. Parmesan reggiano cheese. Worcestershire sauce.
This is the result. I served the meatloaf with sautéed bell peppers and spinach cooked with a good amount of turmeric (on another note turmeric tea is my new obsession).
NOTE: I HAVE A SLIGHTLY MORE INVOLVED MEATLOAF RECIPE COMING THAT I JUST DEVELOPED. I'LL POST IT SOON. THIS IS A FASTER VERSION.
Quick Gluten Free Meatloaf
Serves about four people
Baking time: 60 minutes
1 pound ground beef (preferably grassfed)
1 egg, lightly beaten
1 teaspoon salt and some freshly ground pepper
1/4 cup gluten free breadcrumbs
1 teaspoon dried thyme
1/4 cup ketchup plus another 1/4 cup for glazing
1/4 cup grated parmesan reggiano cheese
1 tablespoon worcestershire sauce
1. Preheat the oven to 350 degrees.
2. Combine the ingredients in a bowl and mix together (you may use your hands). Shape the mixture into a loaf and place on greased baking sheet. Spread 1/4 cup ketchup over the top.
3. Bake for one hour, or until the internal temperature reaches 160 degrees. Remove from oven and allow to rest, before slicing and serving with ketchup. Enjoy!