A simple and delicious meatloaf recipe that’s nutrient-dense, perfect for your farm-to-table lifestyle!

Ingredients:

• 1 ½ lbs ground beef (preferably grass-fed)
• ½ lb ground pork or lamb (optional for richer flavor)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup breadcrumbs (or almond flour for grain-free)
• 1 large egg
• ½ cup milk (or coconut milk for dairy-free)
• ¼ cup tomato paste or ketchup
• 1 tbsp Worcestershire sauce (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp mustard powder
• ¼ cup parsley, chopped (optional)
• 2 tbsp animal fat tallow, lard, or butter (for greasing)

Topping (Optional):

• ¼ cup ketchup or tomato paste
• 1 tbsp honey or maple syrup (I prefer honey)
• 1 tsp mustard

Instructions:

1. Preheat the oven: Set to 350°F (175°C).
2. Sauté vegetables: In a pan, heat the fat. Add chopped onion and garlic. Cook until softened (about 5 minutes). Set aside to cool.
3. Prepare the meat mixture: In a large bowl, combine the ground beef and pork, cooled onions, garlic, breadcrumbs (or almond flour), egg, milk, tomato paste, Worcestershire sauce, salt, pepper, thyme, paprika, and mustard powder. Mix gently with your hands until well combined.
4. Shape the loaf: Transfer the meat mixture to a greased pan or shape it into a loaf on a glass baking dish (oven-safe)
5. Optional topping: Mix ketchup, honey, and mustard in a small bowl. Spread over the top of the meatloaf for a glaze.
6. Bake: Place in the oven and bake for about 55-60 minutes, or until the internal temperature reaches 160°F (70°C).
7. Rest and serve: Let the meatloaf rest for 10 minutes before slicing.

Adding grated vegetables or ground organs like liver, heart, or even a high-quality supplement like Perfect Multi-Organs Powder is an excellent way to increase the nutrient density of the meatloaf without altering the taste too much. The additional vitamins, minerals, and healthy fats will make it even more nourishing!

Batch-Freezing Meatloaf for Quick Meals

1. Double or triple the recipe: Depending on how many meals you want to make, you can double or triple the meatloaf recipe above.
2. Prepare the meatloaf: Follow the steps to mix and shape the meatloaf, but do not bake it before freezing. Instead, prepare multiple meatloaves at once.
3. Shape and wrap: Form the meatloaf into individual loaf shapes. Wrap each one tightly in plastic wrap or parchment paper to prevent freezer burn.
4. Place in ziplock bags: After wrapping the individual meatloaves, place each one into a gallon-size ziplock bag. Remove as much air as possible before sealing the bags to ensure freshness.
5. Label and freeze: Label the bags with the date and type of meatloaf (e.g., “Nutrient-Dense Meatloaf, 09/24/24”). This way, you know when it was prepared. Lay them flat in the freezer to save space.

Cooking From Frozen:

• Option 1: Thaw first – Place the frozen meatloaf in the fridge the night before to thaw. When ready to cook, bake at 350°F for 55-60 minutes, just as you would with fresh meatloaf.
• Option 2: Cook from frozen – If you forgot to thaw it, no problem! Place the frozen meatloaf directly in the oven at 350°F and bake for 1 hour 30 minutes to 1 hour 45 minutes, checking that the internal temperature reaches 160°F.