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
- Throw carrots and celery into a food processor. Pulse until finely chopped.
- Chop onion
- Throw all ingredients into a bowl, and get your hands in there, mix it all up good and gooey.
- Put the mixture into and 9×13 baking dish. (Pyrex…Holla!)
- Shape into a loaf-ish shape with some room on the sides for the drippings to gather.
- Pour tomato sauce over top and season with a little salt.
- 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.