Recipe Tuesday: Not your mother's meatloaf! - Helping Bodies Heal

Recipe Tuesday: Not your mother’s meatloaf!

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!

Not your mother's meatloaf!
  • 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
  1. Pre-heat oven to 350 degrees F
  2. 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.
  3. Combine all the remaining ingredients together -- EXCEPT marinara sauce - adding in the cooled pepper/onion mixture. Mix thoroughly but don't over mix.
  4. Pack the meat mixture into an oiled loaf pan OR form into a loaf shape on an oiled baking tray or baking dish
  5. Top with marinara sauce, making sure to spread evenly over the top
  6. Bake for approximately 50-60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf
  7. Remove from the oven and let rest for 5 minutes.
  8. Slice and serve


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