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Must-Have Meatloaf
Ingredients
- ½ cup low-sodium organic beef broth
- ¼ tsp unflavored gelation (preferably from grass-fed cows)
- ½ cup coarsely chopped onion (approx. 1/3 medium onion)
- 3 cloves garlic
- ⅓ cup coarsely chopped carrot (approx. 3/4 medium carrot)
- ⅓ cup coarsely chopped celery (approx. 1 medium stalk celery)
- 1 tbsp olive oil
- 1 tbsp all-natural tomato paste
- ½ tsp fresh thyme (or dry thyme)
- ½ tsp chili powder
- 2 tbsp worcestershire sauce ( I use gluten free)
- ¾ tsp sea salt or Himalayan Salt
- ½ tsp ground black pepper
- 1 lb 96% lean raw ground beef
- 1 large egg, lighlty beaten
- ¼ cup gluten-free panko bread crumbs or whole-wheat panko bread crumbs
- ¾ cup FIXATE Ketchup
Instructions
- Preheat oven to 325° F
- Line baking sheet with parchment paper. Lightly coat with spray. Set aside.
- Sprinkle broth with gelatin to let bloom before use. Set aside.
- Place onion, garlic, carrot, bell pepper, and celery in food processor (or blender); pulse until finely chopped. Set aside.
- Heat oil in large saucepan over medium-high heat for 1 minute, or until fragrant.
- Add onion mixture; cook, stirring frequently, for 4 to 6 minutes, or until just beginning to brown.
- Add tomato paste, thyme, and chili powder; cook, stirring frequently for 1 minute. Remove from heat.
- Add Worcestershire sauce, broth mixture, salt, and pepper; mix well. Allow to cool a few minutes before using.
- Combine ground beef, egg, bread crumbs, and onion mixture; mix with clean hands until combined.
- Place ground beef mixture or prepared baking sheet; form into a loaf.
- Bake for 38 to 42 minutes, or until brown all over and thermometer inserted into center of load read 155° F.
- Rest for 10 minutes; slice into six equal portions.
- Serve with FIXATE ketchup (2 Tbsp)
Notes
Must have Meatloaf only: 1 red container
Must have meatloaf with 2 tbsp. fixate ketchup: 1 red, 1/2 yellow
