Meatloaf brings back childhood of quick, after school meals, served with mashed potatoes and corn. Such a heavy meal! Today we make it with fresh, farmer’s market vegetables and skip the starch. However you make it, strips of meatloaf paired with your favorite veggies makes an easy night’s dinner. Reinvent your recipe – cut into different shapes and sizes – have fun with your food. Cheers to all the grandma’s who brought similar recipes into our homes.
Motley Meatloaf Strips – gluten free
4-6
servings10
minutes1
hour30
minutesMeatloaf was enjoyed in Europe long before Americans held it as one of their staple meals. This recipe started w/ Betty Crocker, then to my gram, mom, seester, and myself. Here’s the latest version we enjoy.
Ingredients
1 1/2 pounds 90% lean organic ground beef
3 slices gluten free bread, torn into pieces
1 egg
1 small onion, chopped (about 1/2-3/4 cup)
1 tbsp Worcestershire sauce
1/2 cup spinach, finely chopped
1/2 cup red bell pepper, finely chopped
1 tsp seasoning (Herby, Trader Joe’s Everyday Seasoning)
1 cup organic ketchup (for topping)
Directions
- Combine all ingredients (except ketchup) in a large mixing bowl. Add your favorite motley mixture of spices (I’m really loving Frontier Co-Op’s Herby Blend). Use your hands – get a little messy!
- Place the mixture into an ungreased loaf size pan (9x5x3) or similar, depending on your desired serving ‘creation’.
- Drizzle ketchup on top of the loaf during baking for added flavor.
- Bake uncovered in a 350*F oven until done, approx. 1 1/2 hours. Drain grease while baking if your meat is fatty.
- Let it sit for a handful of minutes before removing from the pan. Let the creative portion shapes and sizes begin!
Notes
- Puerto Rican’s make this with ground pork, beef, turkey… Germans, Greeks & Bulgarians fill the insides w/ boiled eggs… Italians fill this with eggs, ham, and cheese… and the list goes on. If you have any tried and true additions to your meatloaf, please take a moment to share. The variations are limitless!
