This is one of my favorite meatloaf recipes. It always gives you a moist, flavorful meatloaf that takes very little time to make.
As the video will demonstrate, all you really do here is mix everything together, pack it into the loaf pan and then bake. My tip for avoiding the infamous onion-crying is to stick the offending vegetable in the freezer for a few minutes. Or refrigerate it until cold. Either way, it’ll work if it gets cold enough. Just don’t let the thing freeze, as that’ll take away the flavor.
If you don’t want to bake the meatloaf right away you can seal the loaf pan in a zip lock bag (or something of the sort) and refrigerate it overnight (but no longer then that). When you want to eat it, simply remove the pan from the refrigerator and let it come to room temperature as the oven preheats. This is an important step. Never, ever stick a cold pan in a hot oven. Not unless you want to try to crack your loaf pan or explode your meatloaf.
You’ll know your meatloaf is done when the center feels firm when pressed (as apposed to mushy) and it isn’t draining any more meat juices.
That’s it! Enjoy your meatloaf!
Coconut Rosemary Meatloaf
- 2 pounds lean ground beef
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 eggs, lightly beaten
- 1/2 cup whole wheat bread crumbs or oatmeal or whole wheat crackers
- 1/2 cup water with 2 teaspoons coconut cream concentrate dissolved in it
- 1 teaspoon organic fermented soy sauce
- 1/2 cup finely chopped onion
- 1 teaspoon dried leaf thyme, crumbled
- 1 teaspoon dried leaf rosemary, crumbled
- Coconut oil
Preheat oven to at 350 degrees F.
Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream
concentrate, soy sauce, onion, thyme, and rosemary.
Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.
Recipe submitted by Tammy, Cape Girardeau, MO