Restaurant-style meatloaf

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Meatloaf is one of those foods I thought only moms could make. My mother somehow makes the most delicious meatloaf in the entire world, juicy and flavorful without being overpowering. Currently, writing this post, I can remember exactly how it tasted — a bite of the meatloaf, swirled in a mashed potato “volcano” with a slosh of mushroom gravy.

Unfortunately, the secret to my mother’s meatloaf is a packet of Lipton’s onion soup mix. So when we got a craving over the weekend, I went on the hunt for the perfect meatloaf recipe.

This is not the perfect recipe, but it’s good. It reminds me of restaurant meatloaf, or maybe something my grandmother would make. My mom’s meatloaf is pretty uniform, with every bite tasting the same as the one before — which I love. But this meatloaf has more character, more mystery and variation, with pieces of onion and red pepper all embedded in the meat with salt, pepper, garlic powder and a dash of Worcestershire sauce.

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Paleo Meatloaf
Serves 6
 Ingredients
  • 2 medium sweet onion, chopped finely
  • 1/2 red bell pepper, chopped finely (optional, but I like the kick)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 Tbsp olive oil
  • 2 tsp homemade ketchup or tomato paste
  • 1/4 cup chicken stock
  • 2 tsp Worcestershire sauce
  • 1 large egg
  • 2 lbs ground beef, bison, venison or turkey
  • 1/2 cup ketchup
Instructions
  1. Preheat oven to 325 degrees.
  2. Saute onions, red pepper and all spices with olive oil over medium heat until onions are translucent, about 10 minutes. Remove from heat, and stir in tomato paste, stock and Worchestershire sauce.
  3. In a large bowl, crack eggs over your beef and fold in the cooled onion mix.
  4. Pat the meat mixture into a 9×5 loaf pan. Pour ketchup over the top and bake for 90 minutes, or until internal temperature measures 160 degrees F.
Adapted from Paleo Comfort Foods
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