main dish · real food · recipe

Real Food Meatloaf

 photo IMG_4486_zpsaae9ca60.jpg

Meatloaf isn’t a pretty dish, well not in our house anyway.  In our house though, it is usually called meat cake, because ain’t no loaf about it.  We make ours in a 9 x 13 pan.  It might not be pretty, but this is one tasty belly satisfying dish. 


  • 3 lbs of grassfed beef
  • 3 carrots
  • 2 stalks of celery
  • 1 onion
  • 1 egg
  • 1 1/4 cup of soaked and dehydrated oats, or breadcrumbs, or rice, or whatever you have on hand
  • 1 tsp. sea salt
  • 1/2 tsp pepper
  • 1/2 cup of whole milk
  • 2 tsp of Italian seasonings
  • 1 tsp of nutritional yeast (optional but yummy and adds B vitamins)
  • 8 oz. tomato sauce


  1. Throw carrots and celery into a food processor.  Pulse until finely chopped. 
  2. Chop onion
  3. Throw all ingredients into a bowl, and get your hands in there, mix it all up good and gooey.
  4. Put the mixture into and 9×13 baking dish. (Pyrex…Holla!)
  5. Shape into a loaf-ish shape with some room on the sides for the drippings to gather.
  6. Pour tomato sauce over top and season with a little salt.
  7. Bake at 375 for about an hour and fifteen minutes to an hour and a half.  My oven bakes hot.

Optional: You can sauté the veggies in butter, and then add to the meatloaf, but I don’t.  That’s just one step to many for me some days. 

If you don’t have a ravenous at all times eating crew like mine, you could cut this in half I’m sure, or just make a big mess of it and freeze.  I like freezer meals, so convenient…..we never have any leftovers though.

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