zesty breakfast meatloaf
recipe:
2 Tbsp coconut oil or ghee, plus more for greasing pan
1/2 medium yellow onion, peeled and finely diced
1 medium carrot, peeled and finely diced
1 celery stalk, peeled and finely sliced
1 tsp aleppo pepper
1/2 tsp dry thyme
1/4 tsp cayenne pepper
2 pinches nutmeg
1 tsp unrefined salt
1/2 tsp freshly cracked pepper
3/4 cup gluten-free rolled oatmeal, plus more for dusting pan
1/2 cup warm water
1 pound ground organically raised, nitrate-free pork sausage
1 medium duck egg OR 1 large chicken egg (medium duck eggs are the size of large chicken eggs) OR 1 Tbsp ground flaxseed/chia seed whisked with 3 Tbsp water until gooey
optional: 4 Tbsp Kim's Magical Meatloaf Glaze (recipe below) or ketchup
1/2 cup water
directions:
Heat oven to 350º F and generously oil an 8" x 8" pan with coconut oil. Sprinkle with oats; it won't be totally covered but try to get a decent dusting across the bottom and sides of the pan.
Place oats in a small bowl and pour water over them; let them soak while preparing other ingredients.
Heat 2 Tbsp oil and add onion, celery, and carrot. Saute over medium heat until vegetables are soft, then add herbs, spices, salt, and pepper, and stir to coat vegetables. Saute for 1-2 more minutes and remove from heat.
Combine egg, ground meat, cooked veggies, and soaked oats in a bowl. You can use a spoon, but I just mush it all together with my hands. It works much, much better. Don't be a sissy. Get in there and touch that meat.
Transfer meatloaf mixture into prepared pan, and smooth top with your fingers or a silicon spatula. If using, brush surface with Kim's Magical Meatloaf Glaze. Then gently pour 1/2 cup of water over the top of the meatloaf (I'm serious). Place in oven uncovered and bake for 55 minutes or so.
Let sit about 5-10 minutes before slicing. Serve hot or cold. I like it with a big heaping scoop of homemade sauerkraut!
Yield: 8" x 8" pan
Kim's Magical Meatloaf Glaze
2 Tbsp high quality no sugar added peach, nectarine, or apricot jam
optional but recommended: 1/8 tsp ground cayenne pepper
optional but recommended: 1/4 tsp ground chipotle pepper
1 Tbsp South River azuki bean miso
1 Tbsp warm water
1/2 tsp apple cider vinegar
directions:
Whisk all ingredients together in a small bowl, and spread over meatloaf before baking. Easy!
Yield: 1/4 cup, the perfect amount for glazing an 8"x8" pan of meatloaf
2 Comments
Reader Comments (2)
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