In the past few weeks, I’ve been craving beef like nobody’s business (I’m pregnant). Also, I want to die at the thought of chicken, but that’s a topic for another day. Luckily, Dave is easy going about what we eat, and I’ve been loading us up with lots of beef.
Today, I was really craving meatloaf, but I wanted to make it a little bit differently than normal. Jazz it up, if you will.
We were so excited about how good it was that I immediately wrote this post (before I could forget how I did it). And my husband already staked his claim on the leftovers.
Not Your Mama’s Meatloaf
1lb ground beef (I used grass fed organic 85% lean)
2 eggs
3 carrots, shredded
1 1/2 cups spinach, shredded
1 cup bread crumbs (optional)
4 slices bacon, cooked and crumbled
1 Tbsp Worcestershire sauce
1 cup parmesan cheese (optional)
2-3 oz cheddar cheese, shredded (optional)
Directions: In your food processor (or use a grater), shred carrots and cheese. Dump this into a large mixing bowl with the rest of the ingredients. Wash your hands, and then squish the mixture together until it is mixed thoroughly. Form a loaf, and put it on a greased pan. Add 2/3 of the glaze to the top of the meatloaf, and bake at 375 for 45 minutes. Use the rest of the glaze afterwards or on individual slices.
Glaze (optional):
1/4 cup ketchup
1 Tbsp mustard
1 Tbsp hot sauce
1 Tbsp maple syrup
Make this meatloaf!
Edited to add: I tried this again for a friend who is dairy and grain free, and it was amazing like that too! The texture is a little bit different in the non-dairy grain free version, and I added a little bit more carrot and spinach, plus a bit extra Worcestershire sauce. Yum!
My advice–definitely make the glaze too! It really didn’t need the glaze, but that part tasted so good my husband practically licked the bowl.
I think these would be awesome as meatballs too!
