Posted by: kathryngraves | February 20, 2016

Saturday Suppers

Meatloaf is a favorite of ours. Unfortunately, it is made with red meat. But if only grass-fed and finished beef is used, it can be an occasional go-to comfort food. I pair it with baked or roasted potatoes and steamed broccoli. Another vegetable side combo that works well is white and sweet potato spears roasted with purple onion wedges.

Spicy Meatloaf (This is my version of a recipe by Sally Fallon in her book, Nourishing Traditions.)

1 lb. ground grass-fed beef

3/4 cup whole oats

1/2 cup cream or half & half

two stalks celery, chopped

one large carrot, chopped or shredded

one onion, chopped

1 tsp salt

1 tsp pepper

1/4 tsp red pepper flakes

1 tsp thyme

1 egg

Soak the oats in the cream. Combine celery, carrot and onion in a small skillet and saute in 2 Tbsp butter until soft. Add seasonings to the vegetables and stir well. In a large bowl, combine ground beef, soaked oats, vegetables and egg. Mix well using your hands. Form mixture into a loaf and place in a glass 8-inch square dish. Frost with tomato paste. Pour 1/4 cup water around the edges of the loaf in the pan. Bake at 350 degrees for one and a half hours.

*Note–I use tomato paste from a jar, not from a can. This can be found in natural food stores. By using tomato paste instead of ketchup, you avoid extra salt and sugar and preservatives.


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