It took me a long time to perfect my meatloaf. Just ask my husband. I actually stopped making it for a long time following a few “epic meatloaf fails” in the beginning of our marriage. Some were too dry, some didn’t cook through, and Paula Dean’s recipe certainly didn’t turn out the way I had envisioned it. But I’m glad I decided to test the waters again. Turns out meatloaf isn’t really that hard. This particular recipe is a family favorite! My kids even ask for seconds!
If I’m ever in a pinch for dinner, meatloaf is always one of my staples. It’s easy to throw together quickly and once you mix everything up you can put it in the oven and forget about it. Well….don’t actually forget about it. That could turn into one of my “meatloaf fails”. What I mean is, you aren’t going to be standing over the stove having to give it your full attention. You can even make it ahead of time and store it in the refrigerator until you’re ready to cook it.
Finding the perfect flavor combination for your meatloaf isn’t hard either. Sometimes my dinners aren’t planned and I have to just make it up as I go. Meatloaf is great for this. All it takes is a few spices really, if that’s all you have.
For my Sun-Dried Tomato & Basil Meatloaf, here’s what you’ll need: ground beef, an egg, almond flour, fresh basil, raw baby spinach, a yellow onion, sun-dried tomatoes (I used the kind that were not marinated in oil), granulated garlic, granulated onion, salt, and pepper.
I start with 1 pound of 85/15% organic grass fed, grass finished ground beef in a large mixing bowl. To the meat, I add one large egg and 1/4 cup of almond flour. Then, I dice up a yellow onion very finely and add about 1/4 cup of it to my meat mixture. I’m always trying to hide green leafy veggies in my meals so that’s where the spinach comes in. I grab a big handful of it and chop it up small. It ends up being about one cup. Next, I chop up my sun-dried tomatoes (1/4 cup) and fresh basil (1 tbsp). I chop the sun-dried tomatoes small enough so that they are evenly distributed throughout the meatloaf. But they should be a good bite-size too, so that you can actually taste them. They add a nice tangy, salty flavor! Last, I add a few spices. One teaspoon of granulated garlic (or garlic powder), 1/2 teaspoon of granulated onion, one teaspoon of salt, and a few grinds of black pepper, and you’re good to go!
The easiest way to incorporate all of the ingredients is, yes, you guessed it…with your hands! So dig in!
Once I’ve combined all of my ingredients I place the meat mixture into a greased loaf pan.
I cook the meatloaf for 30 minutes at 350°F, then turn the oven up to 400° and continue cooking it for another 15 minutes.
This meatloaf is definitely flavorful enough on it’s own, but adding sauce pushes it over the top. While the meatloaf is cooking I add a can of tomato sauce (or crushed tomatoes) to a small saucepan along with a tablespoon of Worcestershire sauce, a tablespoon of maple syrup, 1/2 teaspoon of onion powder, a teaspoon of salt and a pinch of black pepper. I reduce it down over medium heat, whisking continuously so that it doesn’t splatter or burn. And that’s all there is to it! You can really use any tomato sauce of your choice here…even a little ketchup on top does the trick!
Pair this meatloaf with your favorite mashed potatoes and you’ll have a healthy and hearty dinner that your family is sure to love! Enjoy!
Sun-Dried Tomato & Basil Meatloaf
- 1 lb 85/15% ground beef
- 1 large egg
- 1/4 cup almond flour
- 1/4 cup minced yellow onion
- 1 cup chopped baby spinach
- 1/4 cup choped sun-dried tomatoes
- 1 tbsp chopped fresh basil
- 1 tsp granulated garlic
- 1/2 tsp granulated onion
- 1 tsp salt
- a few grinds of black pepper
- 15 oz canned tomato sauce or crushed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp maple syrup
- 1/2 tsp onion powder
- 1 tsp salt
- a pinch of black pepper
- Preheat oven to 350 degrees Fahrenheit.
- Add all meatloaf ingredients to large mixing bowl.
- Mix ingredients together until well combined.
- Add meatloaf mixture to a greased 7.5" x 3.5" loaf pan.
- Bake at 350 degrees for 30 minutes.
- After 30 minutes, turn oven temperature up to 400 degrees Fahrenheit and bake for another 15 minutes.
- Add of of sauce ingredients to a small saucepan over medium heat.
- Reduce for about 15 minutes or until sauce thickens slightly. Whisk constantly to prevent splattering or burning.
- Pour over meatloaf and enjoy!