Meatloaf

Meatloaf: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

Sauce

1 cup (240 g) high-quality, low-sugar ketchup

3 tablespoons (45 ml) apple cider vinegar

2 teaspoons (10 ml) Worcestershire sauce (choose organic to avoid high-fructose corn syrup)

3 tablespoons (60 g) honey

2 cloves garlic, minced (or 1 teaspoon granulated garlic)

1/2 teaspoon chili powder

Meatloaf

1 1/2 tablespoons (25 ml) olive oil

1 yellow onion, finely diced

1 small green bell pepper, seeded and finely diced

1 cup (110 g) finely grated carrots

3 large cloves garlic, minced

1 1/2 pounds (680 g) leanest ground beef (or lean ground turkey or half and half)

2 eggs, lightly beaten

2/3 cup (55 g) whole rolled oats

2 tablespoons (14 g) ground flaxseed

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

2 tablespoons (30 g) prepared horseradish

1 teaspoon dry mustard

Cooking Instructions:

To make the sauce: In a small mixing bowl, whisk together the ketchup, vinegar, Worcestershire, honey, garlic, and chili powder until well mixed. Set aside.

To make the meatloaf: Preheat the oven to 350°F (180°C, or gas mark 4).

Heat the oil in a large sauté pan over medium heat. Add the onion, pepper, carrots, and garlic, and cook, stirring occasionally, until the vegetables have softened, 8 to 10 minutes. Remove from the heat.

In a large mixing bowl, add the ground beef, eggs, oats, flaxseed, salt, pepper, horseradish, and mustard, and mix together gently. Fold in the sautéed vegetables and mix until just combined. Spoon the mixture gently into a standard loaf pan and poke about 10 deep holes into the top of the meatloaf using the handle of a wooden spoon. Pour the sauce over the meatloaf, into the holes to allow it to flow into the loaf. Place the loaf pan into a shallow, foil-lined roasting pan (to catch any drips) and bake for about 1 hour, or until completely cooked in the center (it should read 165°F, or 74°C, on an instant-read thermometer).