Must Have Meatloaf

Must Have Meatloaf

I bet you grew up with meatloaf as one of the meals in rotation. This is a twist to make it a little healthier. This must have meatloaf comes from the cooking channel members inside my fitness group gets access to.

Lets make this MUST HAVE MEATLOAF

• 1⁄3 cup low-sodium bone broth
•  ¼ tsp. unflavored gelatin (preferably from grass-fed cows)
• ½ cup coarsely chopped onion (approx. 1⁄3 medium onion) (I skipped the onion)
• 3 cloves garlic
• 1⁄3 cup coarsely chopped carrot (approx. ¾ medium carrot)
• 1⁄3 cup coarsely chopped red bell pepper (approx. ½ medium red bell pepper)
• 1⁄3 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 used coconut amino)
• ¾ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• 1 lb. 96% lean raw ground beef (I used ground turkey)
• 1 large egg, lightly beaten
• ¼ cup gluten-free panko bread crumbs (I used IANS gluten free italian)

Here is how to make the must have meatloaf:

1.  Preheat oven to 325º F
2. Line loaf pan with parchment paper. Lightly coat with spray. Set aside.
3. Sprinkle broth with gelatin to let bloom before use. Set aside.
4. Place onion, garlic, carrot, bell pepper, and celery in food processor (or blender); pulse until finely chopped. Set aside. I chopped without bleding.
5. Heat oil in large saucepan over medium-high heat for 1 minute, or until fragrant.
6. Add onion mixture; cook, stirring frequently, for 4 to 6 minutes, or until just beginning to brown.
7. Add tomato paste, thyme, and chili powder; cook, stirring frequently, for 1 minute. Remove from heat.
8. Add Worcestershire sauce, broth mixture, salt, and pepper; mix well. Allow to cool a few minutes before using.
9. Combine ground meat, egg, bread crumbs, and onion mixture; mix with clean hands until combined.
10. Place ground meat mixture in prepared loaf pan
11. Bake for 38 to 42 minutes, or until brown all over and a thermometer inserted into center of loaf reads 155º F.
12. Rest for 10 minutes; slice into six equal portions.

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