My Meatloaf Recipe

I came up with a brand new meatloaf recipe yesterday…and I think I did pretty good.  It was quite tasty!  I combined my regular recipe with another recipe to come up with this one and, in the process, eliminated a few of the ingredients that we no longer use in our house.  I quite enjoyed it and I had some for lunch again today.  My husband liked it too (and he’s not a meatloaf fan).  Even though only one of my three kids ate their entire serving, I’d still say it was a success.  (My kids change their ‘food moods’ on a daily basis!)

MeatloafCups

I decided to make this meatloaf recipe in muffin tins so it would look better in pictures (thanks to my cousin John’s suggestion), but I think next time I’ll use my Chicago Metallic “Healthy” Meatloaf Pan.  This allows the excess fat to drain off into the bottom of the pan so the meatloaf isn’t cooking in its own grease.  Baking them in the muffin tins sped up the cooking time, but I also think the carrots would have done better with additional oven time (though, I didn’t mind them being a tad crunchy since they were chopped up so small).

My Meatloaf Recipe

Ingredients:

  • 1 lb. ground sirloin (local, grass fed is best – I buy mine from Honored Prairie)
  • 1/2 cup organic celery, chopped
  • 1/2 cup organic carrots, chopped
  • 1 egg (free-range is best)
  • 2 T. Dijon mustard (I buy Annie’s Natural brand)
  • 2 slices of whole wheat bread, broken into small pieces
  • 1 cup rolled oats
  • 1/4 cup milk
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup organic ketchup, plus extra for topping
  • 1/2 tsp. garlic salt
  • 1/2 tsp. Italian seasoning

Combine all ingredients in a large bowl and mix until thoroughly combined.  Lightly spray a loaf pan or muffin tins with olive oil (I use my own oil sprayer).  Press mixture into pan/tins.  Add ketchup on top, if desired.  If using a regular loaf pan, cover with aluminum foil and bake at 350 degrees for 1 hour.  Remove aluminum foil and bake for another 10 minutes.  If using muffin pans, no need to cover with foil.  Just bake in the oven for about 20-25 minutes, or until cooked through. Enjoy!

I dabbed off a little of the excess grease that formed on top.
I dabbed off a little of the excess grease that formed on top.

This would be a great recipe to double easily!  You could either freeze the leftovers for a future dinner (I would bake it without ketchup on top) or share with someone that could use a homemade meal.

This is the meatloaf pan I use.  I love it!  After you see the grease and fat that fills the bottom of the pan, you’ll know what I mean!

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Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!

3 thoughts on “My Meatloaf Recipe

  1. These were great LeAnn, I made them tonight for dinner! My husband liked them and I’d like to think my kids would too but dinner was late due to a friend visit going late and they couldn’t wait to eat. Will be making them again for sure!

    1. Yay! So glad you liked them, Kristin! Thanks for sharing the feedback with me. 🙂 And I totally understand the kids not being able to wait to eat thing… ha!

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