This meatloaf was so easy to throw together. I made it one day, stuck it in a loaf pan and we cooked it the following day. It's a great make ahead meal that would be easy to freeze as well. (I think I might have to do so!). We all enjoyed this one. Well, Chloe not so much, but that's just Chloe. This was very, very good. We did not add tomato sauce to the top of ours and usually I have to eat my meatloaf with catsup, but I didn't with this recipe. We will definitely make this again.
1 tablespoon of olive oil
2 medium sized yellow onions,
chopped 3 garlic cloves, minced
2 teaspoons of salt
1 teaspoon of black pepper
3 tablespoons of Worcestershire sauce
⅓ cup of chicken broth
1 tablespoon of tomato paste
2½ pounds ground chuck (I use a combination of 85-96% lean)
½ cup of almond flour
2 extra-large eggs, beaten
1 (8 oz) can of tomato sauce
Preheat your oven to 325
degrees if you have time to cook your meatloaf for 1 hour or more. If you are
pressed for time you can preheat your oven to 400 degrees
and bake your meatloaf for 45 minutes.
Heat the olive oil in a medium saute
pan. Add the onions and minced garlic and cook over medium-low heat, stirring
occasionally, for 8 to 10 minutes, until the onions are translucent but not
brown.
Turn off the heat, add the
Worcestershire sauce, chicken stock, and tomato paste and allow to cool
slightly.
In a large bowl, combine the ground
chuck, onion mixture, almond flour, salt, pepper and eggs, and mix lightly with
a fork.
(I omitted this step) Line a cookie sheet with parchment
paper and spread the tomato sauce evenly on
top.
If are cooking at 325 degrees, bake
for 1 to 1 hour and 20 minutes, until the internal temperature is 160 degrees F
and the meat loaf is cooked through. If you are cooking at 400 degrees, bake
for 45 minutes.
(I omitted this step) Place a pan of hot water in the
oven, under the meat loaf. This will keep the top from cracking and keeping
your meatloaf moist. I just filled a smaller loaf pan with two inches of water
and it sufficed.
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