Notice I put the word meatloaf at the end of the title. It's not a sexy word, I get it. This recipe, however, will make you crave it over and over again and look for reasons to eat a meatloaf sandwich. The punctuation of flavors and the firm yet soft texture is utterly retro, yet the loaf itself is gluten-free. It's so damn good.

Remember: you'll want enough leftover and chilled for sandwiches.

"I used organic, grass-fed 90% lean beef because I think the quality and flavor is outstanding."



Ingredients: 1 small white onion, chopped, 1 tbsp. olive oil, 2 lbs. lean ground beef, 1 beaten egg, 1 cup oat flour, 1/4 cup corn meal, 1/2 cup ketchup, 1/4 cup spicy mustard, 2 tbsp. Worcestershire sauce, 1 tbsp. BBQ sauce, 1 tsp. salt, 1 tsp. pepper, 1 tsp. dried Italian herbs. For the glaze: 1/2 cup ketchup, 1/3 cup brown sugar, 1 tbsp. whiskey, 1/2 cup cooked and crumbled bacon, 1 tsp. dried parsley.

Serves 6-8.

1. Preheat the oven to 375* and lightly spray or line a 9x13 inch baking dish.

2. Heat the olive oil over medium heat until glossy, then add the onion. Cook until browned and soft, stirring regularly. About 15 minutes. Set aside.

3. Add to a large bowl, the beef, oat flour and corn meal, mix to combine. In a separate bowl, whisk the egg, ketchup, mustard, BBQ sauce, Worcestershire sauce, salt, pepper and Italian herb seasoning. Pour over the meat mixture, add the onions, then mix well, but gently. Clean hands are best.

4. Remove the meatloaf to baking dish, forming and patting into a long loaf, leaving a 1 inch space from the edge of the dish on either end, and about 2 inches of space on the sides (loaf is roughly 7x11).

5. Set timer and cook for 45 minutes. Meanwhile, make the glaze by stirring together the ketchup, brown sugar and whiskey.

6. Take out the meatloaf, spread the glaze on top, then press in the bacon crumbles. Add dried parsley and bake 15 minutes longer. Meatloaf is done when internal temp is 160*.

#bacon #brown sugar #whiskey #meatloaf #retro

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