Hey, if you find a recipe your family loves that gets everyone to the dinner table, use your imagination to make it a bit different! There is no reason to get bored with your meals. Sometimes all it takes are some quick swaps to switch it up and make it fresh again – use your imagination!
Today I’m taking my Healthified Meatloaf recipe and showing you ways to make it Italian style! Serve it with a side of steamed spaghetti squash or pasta (whole grain or quinoa or brown rice pasta) and a nice salad for a complete meal that is at home on your dinner table for an easy weeknight meal or special enough for guests.
Healthified Italian Meatloaf
1 pound ground beef, extra lean, organic, preferable. Can substitute ground meat of your choice
2 slices bacon, nitrate free, organic, diced
1 onion, minced
2 carrots, shredded
2 stalks celery, minced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
3 pinches kosher/sea salt
Fresh ground black pepper, To taste
2 pinches crushed red pepper flakes, optional
1 egg, lightly beaten
1/2 cup oats – use gluten free certified oats if that is an issue, or leave out for other diets. Replace with ground almonds
Italian Meatloaf Glaze
1 small can tomato paste – organic and free of any sugar
1 pinch dried oregano
1 pinch dried basil
1 pinch Kosher/sea salt
Garnish: Chopped fresh basil, optional
Set the beef in a large mixing bowl. In a skillet saute the bacon until crispy, remove to the bowl with the meat. Drain off most of the bacon fat. Saute the onion, carrot, celery and garlic about 5 minutes until the vegetables are a bit tender. Cool for a few minutes. Add to the beef along with the seasoning, egg and oats. Combine with your a fork first, then hands, mixing well until everything is incorporated, but do not over mix, that will make for tough meatloaf. Form into 4 football shaped loaves, place on a baking sheet. Mix together the Italian meatloaf glaze ingredients, spread on each loaf. Bake at 400 degrees about 25 minutes, until the temperature reaches 165 degrees. Remove and let rest 5 minutes until serving. Garnish with fresh basil. Enjoy!
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