I recently enjoyed perhaps the most delicious traditional meatloaf I’ve ever ordered in a restaurant. It was at The Refinery, a farm-to-table restaurant in the Seminole Heights section of Tampa. I highly recommend a visit when you are in the area!
Classic Meatloaf with a Southern Flair
If you really love meatloaf like I do, try out this southern style meatloaf wrapped in bacon for a extra layer of deliciousness. If you prefer ground lamb, this recipe for lamb loaf is a lighter alternative.
You will notice that this traditionally inspired meatloaf recipe contains a small amount of ground organ meats. Meatloaf is perhaps the best dish for hiding nutrient dense organ meats. Chances are high that your family will never even know its there!
The recipe below is courtesy of Paula Jager, CSCS founder of CrossFit Jaguar in Tampa, Florida.
Traditional Meatloaf Recipe (offal good!)
Classic meatloaf recipe with a traditional, Southern flair that is sure to please anyone at the dinner table. Makes great leftover sandwich meat as well!
- 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
- 1/4 cup sourdough breadcrumbs optional
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!
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.