My mother makes the best meatloaf in the world. I’m not sure when meatloaf became such an inglorious food but it still holds a place near and dear to my heart. I have tried SO MANY recipes, trying to get close to my mom’s but without the grain to no avail. Most I’ve tried are extremely dense and more like meat bricks and they fall apart and crumble when you cut them. Others are just way too fancy, wrapped in bacon or with 5 different vegetables mixed into the meat and they’re just not the same homestyle taste I crave. There’s just something about those italian breadcrumbs that’s hard to fake…but I think I finally came pretty damn close. This is the BEST meatloaf I’ve had in years. The secret? Very finely chopped mushrooms give this body and lightness while the almond and coconut flour help it bind and keep it solid. WIN!
There are really two recipes here…first is for a ketchup that you’re going to use in the meatloaf. This ketchup is made of tomato paste, vinegar, cayenne pepper, cinnamon, allspice, clove, mustard, salt, and water and is a delicious dip for all kinds of things.
The meatloaf recipe itself involves nothing more than mixing everything together…
…and shaping it into a loaf.
Serve over mashed cauliflower and enjoy!
- 1 can (6 ounces) tomato paste
- 2 tbsp vinegar
- ½ tsp dry mustard
- ⅓ cup water
- ¼ tsp cinnamon
- ½ tsp salt
- 1 pinch ground clove
- 1 pinch ground allspice
- ⅛ tsp cayenne pepper
- 2 lbs ground beef
- 1 lb ground pork
- 1 egg beaten
- ½ of batch of ketchup
- ½ onion, very finely diced in a food processor (don’t puree it but you don’t want to be eating chunks of onion in your meatloaf so dice it finely)
- 3 cloves of garlic, peeled and crushed
- 1tsp thyme
- 3 tbsp of finely chopped parsley
- 2 tsp coconut aminos
- 1 tsp blk pepper
- 2 tsp salt
- 8 oz mushrooms, pulsed to fine ground in food processor (should have an almost ground beef-like texture)
- ¼ cup almond flour
- 1 tbsp coconut flour
- Mix all ingredients well
- Preheat oven to 350.
- Mix all ingredients in bowl until combined. Do not overwork meat or you’ll toughen it.
- Shape into long loaf in glass dish. Make 2 smaller loaves if easier.
- Top loaf with other half of ketchup.
- Bake for 1.5 hours.
- Let cool 5-10 minutes before cutting and serving.