This was an experiment I just tried – usually we make a plain and simple meatloaf, but figured it would be fun to try something new! The basic concept came from this recipe.
- 6 lb ground beef
- 2 large onions, chopped
- 6 cloves garlic, minced
- 6 eggs
- 3 c. applesauce (I used homemade chunky applesauce from apples we harvested:))
- 1 15 oz can tomato puree
- 2 T. prepared mustard
- 1 T. dried parsley
- 1 t. pepper
Saute the onions and garlic in oil of your choice until translucent (I used rendered chicken fat). Mix the sauteed vegetables into the ground beef. In a separate bowl, mix the applesauce, tomato puree, mustard, and spices – this is done now so that all the ingredients are evenly mixed in and will combine well with the meat mixture. Mix applesauce mixture with ground beef mixture, and mix well.
Place mixture into two deep 9 x 13 pans (it can fill up to four pans, depending how full you want them to be), and smooth the top with a spoon. You can also use loaf pans, if you prefer. (I like 9 x 13 pans since that’s the only size I have that is stainless steel, so I try to use them for everything! :lol:) Bake at 350 degrees for an hour.
The meatloaf has an interesting (and tasty!) flavor, and a texture that is firm enough to slice but slightly looser than your typical meatloaf. It’s grain-free, gluten-free, and sugar-free. It’s also suitable for the GAPS diet; I made it now to feed my freezer so I’ll have it on hand when I hopefully introduce GAPS to my family next week.
(This recipe is part of Slightly Indulgent Tuesday.)