Mom's Memorable Meatloaf
This recipe is for the best meatloaf you will ever make or eat. The secret is grating the onions before adding to the meat mixture and using almond flour instead of almond flour. Also, I do my best to always use the healthier choice of grass-fed beef.
9'x5" loaf baking pan
Large mixing bowl
Mixing spoon or fork
- 2 lbs Lean Grass-fed hamburger
- 1 cup Almond flour
- 1 lrg Yellow or red onion
- 2 lrg Eggs, beaten
- 3 cloves Garlic, minced
- 2 Tbs Butter, melted
- 2 tsp Coconut aminos (may substitute Worchestershire Sauce)
- 1/4 cup Ketchup
- 2 tsp Basil, dried
- 1-2 tsp Onion powder
- 2 cubes Beef or vegetable bouillon, crumbled
- Salt and pepper to taste
- 1/4 cup Ketchup
- 2 tbsp Brown sugar
- 1 tbsp Red wine vinegar
Preheat oven to 350 degrees F (175 degrees C).
To a large bowl, add the almond flour.
Grate the onion over the almond flour and mix until the onion juices are absorbed.
Remove hamburger from packaging. Add this to the onion mixture, along with the rest of the ingredients.
Mix until everything is well combined. I use my hands but a mixer with a dough hook attachment works well, too.
Add this to a 9 X 5” loaf pan. Pat it down well and evenly, but not too firmly.
Prepare glaze by mixing all of the ingredients, then pour evenly over the meat mixture.
Bake for 55 minutes or until it reaches 160°F (72°C).
Remove from oven. Allow to sit for 10 minutes. Try to cut it sooner, and it will crumble (but still tastes just as good!). The first slices may crumble anyway. Lifting the entire loaf out is tricky but can be done using two spatulas at each end of the loaf. Leftovers make fantastic sandwiches!
Serving: 8g | Calories: 293kcal | Carbohydrates: 11g | Protein: 28g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 326mg | Potassium: 454mg | Fiber: 2g | Sugar: 7g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg