Rosemary Meatloaf

Rosemary Meatloaf with Coconut Cream Concentrate

Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

 

• 2 pounds lean ground beef
• 2 teaspoons sea 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

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