Everyone should have a good meatloaf recipe in their recipe box (or Pinterest board if you’re like me). Meatloaf is just so easy and so versatile. It’s definitely a go-to weeknight meal for me.
Unfortunately, for years I was really bad at meatloaf. They were dry. They were over-cooked. They were just plain bad!
Then, I realized I was making two common meatloaf mistakes:
- I was baking my meatloaf too long. Ovens vary. It’s best to use a meat thermometer to test for doneness.
- I wasn’t allowing my meatloaf to ‘rest’. This is an important step. The juices need to redistribute after baking.
Once I figured out those two things I was the meatloaf queen. Until we went Paleo! Wait… no bread crumbs? No crumbled crackers?
After much trial and error (and more bad meatloaf) I can once again whip up a mean meatloaf on a Wednesday night. This is my family’s current favorite recipe:
2 lbs. lean grass-fed ground beef
½ a medium onion, chopped
1 – 6 oz. can organic tomato paste
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons basil
1. Preheat your oven to 400 degrees.
2. Add all ingredients to a mixing bowl and combine well. I find using my hands works best. Transfer mixture to a 9″ x 9″ baking dish and flatten out so that it’s even and filling the whole dish.
3. Bake for 45 to 50 minutes or until a meat thermometer reads desired doneness. I cook mine to 160 degrees.
4. Remove from oven and let rest 5 to 8 minutes before cutting.