Easy Meatloaf

Easy Meatloaf

INGREDIENTS

For The Meatloaf
  • 2 pounds ground beef chuck
  • 1/2 cup almond meal
  • 1 large sweet onion (like Vidalia), shredded (use the large holes on a cheese grater to shred the onions)
  • 4 cloves garlic, minced
  • 1 cup crumbled feta cheese
  • 2 large eggs, beaten
  • 1/2 cup heavy cream
  • 2 tablespoons tomato paste
  • 2 teaspoons tamari soy sauce, (optional)
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • fresh ground pepper, to taste
For The Glaze
  • 4 tablespoons tomato paste
  • 1/4 cup water
  • 2 tablespoons white vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon mustard powder
  • 1/8 teaspoon cayenne pepper
  • salt and fresh ground black pepper, to taste

INSTRUCTIONS

For The Meatloaf
  1. Preheat oven to 350F.
  2. Line a rimmed baking sheet or a baking dish with aluminum foil. Set aside.
  3. Lightly grease a 9×5 loaf pan with cooking spray and set aside.
  4. Place ground meat in a large bowl.
  5. Add in almond meal, shredded onions, minced garlic, feta cheese, eggs, heavy cream, tomato paste, tamari (if using), parsley, thyme, oregano, salt, and pepper; mix it all together with your hands until everything is thoroughly combined.
  6. Transfer the ground meat mixture into previously prepared loaf pan; pressing the meat down to form into a loaf shape.
  7. Invert it onto previously prepared baking sheet and set aside.
Make The Glaze
  1. In a small mixing bowl, combine tomato paste, water, vinegar, onion powder, garlic powder, mustard powder, cayenne pepper, salt, and black pepper; whisk to combine.
  2. If you want a thicker consistency, add more tomato paste. To thin it out, add more water, 1/2 tablespoon at a time.
  3. Spread half of the prepared ketchup over the top of the meatloaf; reserve remaining ketchup for later.
  4. Bake the meatloaf for 45 minutes.
  5. Remove from oven and spread remaining ketchup over the meatloaf.
  6. Bake for an additional 10 to 15 minutes, or until the middle of the meatloaf reaches 155F on a meat thermometer.
  7. Remove meatloaf from oven and let stand for 15 minutes.
  8. Cut and serve.
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