Super-Moist and Amazing Meatloaf Recipe
If you think your family doesn’t like meatloaf, you’ve got to try our meatloaf recipe. It takes about 10 minutes to throw together, but is deliciously moist and makes its own gravy. The ground pork adds a lighter texture and more moisture to a standard meatloaf.
Makes 4 mini-loaves, about 8 servings.
- 2 lb grass-fed ground beef
- 2 lb pasture-raised ground pork
- 1 cup old-fashioned rolled oats
- 1 whole onion, finely chopped
- 4 tsp sea salt
- 1 tsp black pepper
- 1 tsp dry or fresh thyme
- ½ cup HFCS-FREE ketchup, preferably organic
- 1 big squirt of Dijon Mustard
- 4 whole pasture-raised eggs
- 1.5 cups homemade bone broth
- 2-7.5”x11” glass casserole dishes (9”x13” are just a little too big!)
Pre-heat oven to 350F.
**We find that the onions are more digestible if we sauté them first, so chop your onions first, sauté in butter or bacon grease until golden and soft, then continue recipe.
Mix all ingredients EXCEPT THE BROTH with your hands in a large bowl, being sure to break up the eggs and mix up the seasonings well.
Mound the meat mixture up into 2 loaves in each pan. We like ours fairly tall. Pour half the broth into each pan in between the two loaves. If it is cold and gelled, just pile it in the middle of the pan. It will melt and spread out evenly. If desired, squirt some more ketchup on top of each loaf.
Bake at 350F for about an hour until the center reaches 160F.