3 Southern Recipes to Enjoy (+ Classic Meatloaf)Updated: April 16, 2018 Gluten and Grain Free, Main Course, Recipes
In addition to the meatloaf, try these recipes for pulled pork and beef brisket. These 3 down home Southern recipes are sure to warm what’s left of your winter!
Loaded with comfort foods, they will not only delight your family but keep you fit and healthy as well!
Traditional Meatloaf Recipe
You’re going to have to experiment with this Southern recipe to see what works for your clan. Here’s how it evolved for me ….
While upstairs getting dressed one day my husband comes bellowing up the stairs. “I saw it and I’ll tell you right now I’m not going to eat it.”
Having no idea what he was talking about I put down my hairbrush and calmly asked, “What Dear?”
“That big old heart, I saw it in the freezer and I’m not eating it.”
“Ok dear”, I replied.
Getting your family to eat the things they should and enjoy them can be quite a challenge at times. That heart along with the kidneys that he didn’t see sat in my freezer for awhile before I figured out how to get them in.
Well, the end sometimes justifies the means. What man doesn’t love a good old fashioned meatloaf? Not many. It took some experimenting with the right amounts before he became suspicious but he now looks forward to a usually once a week meatloaf and asks for it when I don’t make one. Sometimes what you don’t know can help you
Traditional Meatloaf Recipe (offal good!)
Classic recipe for meatloaf including small amounts of offal which enhance the nutrition and depth of flavor considerably. Best part: your family will never know!
- 1 lb ground beef preferably grassfed
- 1 lb ground pork or sausage preferably pastured and soy free
- 1/4 - 1/2 lb organ meat ground liver, kidneys or heart (or combo), preferably organic and grassfed
- 2 Tbl tallow
- 1 medium onion chopped, preferably organic
- 2 cloves garlic minced, preferably organic
- 1/3 cup carrots chopped, preferably organic
- 1/3 cup bell peppers chopped, preferably organic
- 1/3 cup celery chopped
- 2 eggs slightly beaten
- 1/2 cup cheddar cheese shredded, preferably grassfed
- 1/4 tsp gelatin optional
- 1/2 tsp oregano
- 1/2 tsp thyme
- bacon preferably grassfed
- sea salt to taste
- pepper to taste
Saute onions, garlic, carrots, bell pepper and celery in bacon grease over med low heat until tender, about 6 to 8 min. Take off the stove and allow to cool.
Beat eggs slightly and sprinkle gelatin over the top (if using) allowing to set for 5 min.
Place meat and offal in a large mixing bowl and add in the cooled vegetables, salt, pepper, cheese and spices.
Add the egg mixture and mix gently with your hands until combined being careful not to over mix.
Line a 9” x 13” glass pan with a sheet of parchment paper. Take the meat mixture and form into a 10” x 4” loaf. Wrap the bacon in a diagonal fashion covering as much of the meat as possible. Trim the ends of the bacon, leaving ½” of overlap and gently tucking under. Use additional strips trimming as necessary to patch any areas not covered.
Bake at 375 F/ 191 C for 45 to 55 min or until an instant read thermometer registers 160 F/ 71 C.
Broil the meatloaf 6” from broiler element until brown and crisp, about 5 min.
Let cool 10 minutes; transfer to a serving plate, cut into ¾- to 1-inch slices and enjoy!