We love meat loaf. In the past we used 80/20 ground chuck so there was some fat to stick the loaf together, then we added Lipton Onion Soup mix, store-bought bread crumbs, and tomato sauce. With our new soy-free diet, Lipton's and store-bought bread crumbs were out. Also, tomato can hurt an already sensitive stomach, so we wanted an alternative.
Servings 4 people
Ingredients
- 1 lb ground beef - sirloin or angus 90% lean 10% fat
- 1 tablespoon Bacon Fat
- 1 egg
- 1/4 cup rolled oatmeal
- 2 bread heels - slices would work
- 2 tablespoons coconut aminos - to mix into the loaf
- 1 tablespoon coconut aminos - optional, extra to glaze top of loaf
Seasonings
- 1/4 teaspoon Garlic Powder - heaping
- 1/4 teaspoon Onion Powder - heaping
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Red Pepper Flakes
- 1/2 teaspoon Salt
Instructions
Prep
- Preheat oven to 400
- Put all seasonings in mixing bowl, mix well.
Prepare toast/bread crumbs
- In a toaster oven (or preheating oven), toast bread until medium-dark (crispy)
- Cut and crumble toast into smallest possible pieces, then add to seasonings.
Mixing the loaf
- Add oats to dry ingredients. Mix well.
- Stir in meat. Mix well with dry stuff.
- Add bacon fat, egg, and coconut aminos. Mix well until even consistency.
- Shape into loaf (short in height so it’ll cook through)
Prep in Corningware
- Put meat in Corningware.
- Pour 1 tablespoon coconut aminos evenly over top (optional)
- Cook 35ish minutes to an internal temperature of 160°
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