Traditional Meatloaf
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
  2. If you’re choosing to omit the onions skip this step. (I’ll try not to judge you…even though, I, too, HATED onions growing up) Add the ghee or oil along with the chopped onions to a saucepan. Cook them over medium heat for approximately 5 min or until they start to turn brown around the edges.
  3. While the onions are sautéing, combine* the rest of the ingredients in a large bowl. *Make sure you REALLY mix everything up. You shouldn’t be able to see where the meat ends and the egg or flour begins. That won’t make for the best meatloaf.
  4. I like to test the seasoning level as I go. Now’s a great time to do that! Grab a little bit of the meat mixture and sauté it in a pan. It will cook up fast…barely a minute for each side. If it’s not salty enough, add some more salt!
  5. Once you’ve got the mixture salted to your liking, add your sautéed onions. Mix to combine.
  6. Pour your mixture into a large baking dish. I’m using a 13X9. This is important so the fat and juices have room to cook out a little bit…and your meatloaf isn’t just sitting in a pond of all that. I like to shape mine on the flatter side. It helps it cook up faster.
  7. Bake the meatloaf for 25 min. After that time, remove the meatloaf and turn the heat up to 450 degrees. While your oven is heating up, remove the fat that has cooked out of your meatloaf…looks super appetizing, eh?
  8. Once the oven has reached 450 degrees, cook your meatloaf for another 10-12 minutes (or until an internal temp of 160 degrees has been reached.) During this time, even more fat will cook out. You might start to smell some of it burning towards the end of its cooking time. However, this time is key. You want a nice crust to form on the top of your meatloaf!
  9. Remove your meatloaf from the oven. Trim the excess fat away, once again, and transfer the meatloaf to another dish. Allow it to cool for 5 minutes. This will help you to slice it much easier for serving.*
  10. ENJOY!
Recipe Notes

*Personally, I love to slice it and pan-sear it for a minute or two on each side. It adds a smoky, grilled flavor to the meatloaf that I can’t get enough of.I place a couple slices in a non-stick pan that I’ve sprayed with some coconut/avocado oil. The oil helps it to crisp up fast. Searing your slices is ESPECIALLY good when you’re using them in leftover meatloaf sandwiches!


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