Mandy's Meat Loaf

My husband and I are one of those weird folks who happen to LOVE meat loaf.  It's such great comfort food.  We eat it at least once a month.  I love experimenting with different types of meat and making it in small or large loaf pans.  It never comes out quite the same.  But here is my basic, yummy recipe.

Mandy's Meat Loaf

Olive oil for greasing pan
2 pounds of meat (such as a combo of grass-fed hamburger meat and ground turkey or ground up chicken sausage)
1 cup of finely shredded carrots
2 eggs (from cage-free chickens)
1 Tbsp coconut aminos - (edited to add: this is an all natural replacement for soy sauce; see comments section)
1 Tbsp organic, all natural ketchup
1 Tbsp organic, all natural mustard
1 tsp onion powder
1 tsp garlic powder
1/2 tsp all natural Worcestershire sauce
dash of salt and pepper

Glaze topping (optional):
1/3 cup of organic, all natural ketchup
1/3 cup of apple cider vinegar
2 tsp of coconut sugar (optional)




Preheat oven to 375 degrees.  Grease your regular bread loaf pan or a mini loaf pan with olive oil.

In a large mixing bowl combine all your ingredients listed in the order they appear above, beginning with your meat and finishing with your seasonings.  Use your hands to combine and mix until well incorporated. 

Press mixture into a loaf or into your mini loaf pan.  Bake for 45 minutes to 1 hour.  Set a timer so you can keep track of it.

About five minutes before the meatloaf is done, make your glaze topping.  Mix the ketchup, apple cider vinegar and coconut sugar in a small bowl.  Stir until all blended. 



Once you remove the meat loaf from the oven, spread your glaze topping above it.  Just a thin layer will do.  Then bake at 350 degrees for another 20 to 30 minutes. 

Remove dish from oven and let it cool slightly before cutting and serving.  Enjoy!