Meatloaf is the perfect protein for any meal. It keeps well in the fridge and honestly tastes better the next day. Pair it with your favorite veg for a complete meal.
- 2 Tablespoons tomato paste
- 2 cloves garlic chopped
- 1/4 cup finely diced onion
- 1/4 cup grated carrot
- 1/4 cup ketchup
- 1 Small (14.5oz) can of chopped tomatoes
- 1 Tablespoon Dijon mustard
- 2 teaspoons of Worcester sauce
- 1 teaspoon balsamic vinegar
- 1 1/2 lb ground grass fed organic beef with at least 15 percent fat
- 2 yellow onion chopped into 1/4 inch dice
- 4 cloves chopped garlic
- 1/4 cup of the sauce
- 2 eggs
- 1/4 cup beef stock (chicken stock or veggie stock will also work)
- 1 teaspoon red Chili flakes
- 1 teaspoon smoked paprika
- 2 tablespoons kosher salt
- 1/2 teaspoon ground black pepper
Preheat the oven to 350 degrees.
To make the sauce: in a medium saucepan over medium-low heat, add two tablespoons of olive oil, the onions, the sliced garlic, and carrot and a pinch of salt. Slowly sweat the vegetables stirring often to make sure the garlic does not burn. After 2 minutes or so, add the tomato paste and continue to cook until the mixture turns a nice rust color. Stir in the remaining ingredients and a large pinch of salt. Continue to cook for 30 minutes stirring every couple minutes so as not to burn. Adjust the seasoning with salt if needed.
For the loaf: In a medium skillet over low heat, add 2 tablespoons of olive oil and the onions. Cook for 5-7 minutes, stirring frequently until they are translucent. Stir in the garlic and cook for another 2 minutes. Add a the 1/4 sauce to the onion garlic mixture and allow to cool. In a large bowl combine the remaining ingredients and the cooled onion/garlic mixture and mix well but gently until all the ingredients are evenly distributed. You don’t want to mix to much or compact the meat or you will have a very dense loaf. Add the meat mixture to a 10 inch loaf pan and smooth out the top. Place baking dish on the middle rack and cook for about 20 min.
Remove from the oven and cover with the sauce ( you will have extra sauce left over) Bake for another 20 minutes or so or until a meat thermometer reads 155.
Allow to rest for 10 minutes before slicing. Pair with your favorite veg for a complete meal.