Whole30 Meatloaf with Tessemae’s Ketchup
I am so delighted to be in the kitchen with Tessemae’s, making this Whole30 version of Not Your Mother’s Meatloaf from my book. You’re welcome! I’ve been making this meatloaf forever, but to be able to make it Whole30 and have it turn out spectacular makes me more than just a little delighted. I start with a meatloaf mix and lots of fresh herbs to keep it juicy. Then I top it with my own special sauce that starts with Tessemae’s ketchup. By the way, Tessemae’s has more than 30 Whole30 compliant dips, sauces and dressings, perfect for busy people doing Whole30. They are my favorite Magic Elixirs when I’m on the go and can’t bring one of my own.Print
The perfect dinner for the whole family, whether you’re doing Whole30 or not!
For the Glaze:
2 cups Tessemaes Ketchup
6 tablespoons Balsamic Vinegar
2 teaspoons hot sauce
For the Meatloaf:
1 pound ground beef
½ pound ground veal
½ pound ground pork
2 large eggs
1 cup finely chopped yellow onion
½ cup King Arthur Almond flour
¾ cup chopped fresh parsley
¼ cup chopped fresh chives
2 tablespoons chopped fresh basil
1–½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
8 slices uncooked bacon
Preheat the oven to 350°F.
Make the glaze: In a small bowl, stir together the ketchup, vinegar, and hot sauce until completely incorporated. Set aside.
For the meatloaf:
In a large bowl, using your hands, mix together the beef, veal, pork, eggs, onion, almond flour, parsley, chives, basil, salt, and pepper. Form the mixture into an 8 x 6 inch loaf on a baking sheet. Cover the loaf with the uncooked bacon slices, laying them horizontally, slightly overlapping, and tucking the ends underneath.
Bake for 45 minutes (depending on your oven, you may need to cook a bit longer. You can also put turn on the broiler to get the bacon crispy.)
Remove the meatloaf from the oven and brush on at least half of the glaze. Return to the oven and cook about 15 more minutes or until an instant read thermometer inserted in the center reads 160°F. Remove and allow it to rest, tented with foil, for 15 minutes before slicing. Serve the remaining glaze on the side.
Teri’s Tip: If you don’t want to use veal, you can do a 50/50 blend of 1 pound of ground beef and 1 pound of ground pork. The most important thing is to have 2 pounds of meat total.