INGREDIENTS
Meatloaf:
- 1 lb to 1 ¼ lbs of organic grass fed ground beef (can also use organic ground chicken)
- 6 finely chopped organic garlic cloves
- ½ of a finely chopped medium sized onion
- 2 organic pasture raised eggs
- gluten free breadcrumbs (use just enough to soak up any moisture)
- ½ cup of organic tomato or marinara sauce (homemade preferred but store-bought works if you’re busy like me usually)
- ¾ cup of shredded organic asiago cheese (can also just use more parm)
- ½ – ¾ cup of organic grated parm
- fresh ground pepper
- salt
Topping:
- ¼ cup of organic tomato or marinara sauce (homemade preferred but store-bought works if you’re busy like me usually)
- Fresh chopped organic basil
- 6 – 8 ounces of whole milk organic mozzarella cut into slices
INSTRUCTIONS
- Mix all of the meatloaf ingredients together in a glass Pyrex bowl
- If the mixture still seems somewhat wet, add some more gluten free breadcrumbs
- Transfer the meatloaf mixture into an oven safe “loaf” dish and try to make sure the meatloaf mixture is evenly spread out between the dish, so that it cooks evenly
- Bake at 375 degrees for about 1 hour
- During the last 20 minutes, remove the meatloaf from the over for a smidge to spoon the ¼ cup of tomato or marina sauce on top of the meatloaf and mozzarella slices
- Then, put the meatloaf back into the oven for the last 20 minutes
- Once done cooking for the hour, take the meatloaf out of the oven and garnish with fresh basil
- Let the meatloaf rest for around 5 minutes before serving
- Feel free to serve with your favorite veggie and mashed potatoes
