This Meatloaf started out following one of Martha Stewart’s recipes, but over the years I’ve kind of made it my own. I think what makes this a great meatloaf is that it’s not actually baked in a loaf pan. It’s a freeform meat sculpture! But making it on a sheet pan instead of in a loaf pan lets the fat drain away, and all the sides get nice and crusty. It’s easy, it’s a crowd pleaser, and it doesn’t take long to put together. Let’s get into it!
Meatloaf
Ingredients:
- 1 small onion
- 4 cloves garlic
- 2 stalks celery
- 1 carrot
- 4 slices bacon
- 1/2 teaspoon dried Italian herbs, or oregano
- 2 pounds ground beef
- 2 eggs
- a big squirt of ketchup (maybe 2 tablespoons)
- a big squirt of yellow mustard (maybe 2 tablespoons)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce, your choice (Sriracha or Tabasco, whatever you have)
- 1/3 cup coconut flour (you could use 1/2 cup bread crumbs if you like, or even ground oats)
- salt and pepper
- 4 tablespoons ketchup
- 3 tablespoons mustard
- 1/4 cup brown sugar
Let’s bake this bad boy!
Directions:
- Preheat oven to 400*F. Line a baking sheet with aluminum foil.
- Add the onion, garlic, celery, and carrot to the food processor and blend until combined and kind of pureed. You don’t want any big chunks. Empty the veggie puree into a very large mixing bowl, then add the bacon to the food processor. Blend until ground and add to the veggie puree.
- Add the rest of the ingredients—up through the salt and pepper—to the mixing bowl. Mix with your hands until combined. Dump out the meatloaf mix onto the baking sheet and form a loaf with your hands. You want it to be long and flat, kind of like a loaf of French bread. Smooth it out and make it even.
- In a small bowl, stir together the remaining ketchup, mustard, and brown sugar. Frost the top of the meatloaf with the ketchup mixture.
- Bake for one hour, or until internal temperature reaches 165*F. My kids eat this with lots of additional ketchup!
