According to the calendar winter officially starts next week even though here in Brooklyn, the temperatures of late don’t represent that change. Trust me, I’m NOT complaining — I am not a fan of the cold at all. But given the time of year, I find myself wanting more comfort food and what’s more comforting than meatloaf?
I know, I know — meatloaf?! It’s so 1950’s right? WRONG! This meatloaf is DELICIOUS and VERSATILE — I’ve made it gluten and dairy free (although you can add in the parmesan cheese if you don’t follow a dairy free diet) without sacrificing flavor! It’s jam-packed with fresh herbs that are on full display in every bite. It’s also a great way to sneak in veggies for those peaky eaters at home! I suggest making a big batch of marinara sauce using some for this recipe and saving the rest for another dish.
So when you need a simple yet comforting dinner for you and your family, pull out this recipe — it won’t disappoint! Serve alongside mashed sweet potatoes and roasted asparagus!
- 2 tablespoons extra-virgin olive oil
- 1 red bell pepper, seeded, small dice
- 1 onion, diced
- 3 cloves (or more!) chopped garlic
- 1 pound grass-fed ground beef OR mix of beef/turkey/chicken/pork
- 2 eggs
- ¾ cups of gluten free bread crumbs (or, substitute almond or coconut flour)
- 1 cup grated parmesan cheese (omit if dairy free)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped basil
- 2 tablespoon chopped Italian flat-leaf parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup marinara sauce
- Pre-heat oven to 350 degrees F
- Heat 1 tablespoon of the olive oil in medium sauce pan over medium heat and add peppers, onion and garlic. Salute until just soft, remove to a plate and allow to cool.
- Combine all the remaining ingredients together -- EXCEPT marinara sauce - adding in the cooled pepper/onion mixture. Mix thoroughly but don't over mix.
- Pack the meat mixture into an oiled loaf pan OR form into a loaf shape on an oiled baking tray or baking dish
- Top with marinara sauce, making sure to spread evenly over the top
- Bake for approximately 50-60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf
- Remove from the oven and let rest for 5 minutes.
- Slice and serve