Meatloaf
It's confession time. I used to hate meatloaf. My mom didn't really ever make it when I was growing up & I guess the only places I ever ate it, the meat was dry & the mystery ingredients were too overwhelming to consume. This meatloaf however is moist & delicious. With a perfect blend of flavors & kid approved veggies, it's a great meal to make up ahead of time so that it is ready to bake when you are ready to eat.
Meatloaf
ingredients
1 pound ground meat
8 ounces mild italian sausage
1 cup almond flour
2 eggs
6 ounces tomato paste
1/2 cup tomato sauce
1/2 cup chopped onion
1/2 cup chopped carrots
1 tablespoon each: apple cider vinegar, dijon mustard & honey
2-1/2 teaspoons salt
2 teaspoons pepper
1 teaspoons each: garlic powder, onion powder & chili powder
directions
preheat oven to 350º.
combine the dry spices, tomato sauce, tomato paste, honey, dijon & apple cider vinegar together in a small bowl. reserve 1/4 cup of this sauce for topping the meatloaf.
In a large bowl, mix ground meat, italian sausage, almond flour, onion, carrots & eggs together. add in tomato mixture.
place the meat mixture into a meatloaf pan* & bake covered for 50 minutes. uncover & pour remaining 1/4 cup tomato mixture onto meatloaf, then continue baking 10 minutes uncovered.
remove & test temperature with a meat thermometer {should read 160}. allow to rest 5 minutes before serving.
*I used to use a regular glass baking dish for meatloaf but this pan has changed my life when it comes to making this classic dish. This pan makes it super simple to get the meatloaf out of the pan & drains excess fat off the meat.