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Healthy Home Economist / Archives / Recipes / Grassfed Recipes / Grass Fed Beef Recipes / Traditional Meatloaf Recipe (Southern Style)

Traditional Meatloaf Recipe (Southern Style)

by Sarah Pope / Affiliate Links ✔

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classic meatloaf on a platter

Just because the weather is warm doesn’t mean you can’t enjoy some serious comfort food! When it comes to main courses, one of my favorite dishes that hits the spot is classically inspired meatloaf.

I recently enjoyed perhaps the most delicious traditional meatloaf I’ve ever ordered in a restaurant. It was at a farm-to-table restaurant in the Seminole Heights neighborhood of Tampa. A known local food mecca! Unfortunately, the restaurant was forced to close recently, but it wasn’t for lack of an excellent menu.

Classic Meatloaf with a Southern Flair

If you really love meatloaf as I do, try out this southern style meatloaf wrapped in bacon for an 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 (with a Southern Flair!)
4.67 from 6 votes
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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!

Course Main Course
Cuisine American
Keyword classic, grassfed, southern style, traditional
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Sarah Pope

Ingredients

  • 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

Instructions

  1. 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. 

  2. Beat eggs slightly and sprinkle gelatin over the top (if using) allowing to set for 5 min. 

  3. Place meat and offal in a large mixing bowl and add in the cooled vegetables, salt, pepper, cheese and spices.

  4. Add the egg mixture and mix gently with your hands until combined being careful not to over mix.

  5. 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.

  6. Bake at 375 F/ 191 C for 45 to 55 min or until a digital food thermometer registers 160 F/ 71 C.

  7. Broil the meatloaf 6” from broiler element until brown and crisp, about 5 min. 

  8. Let cool 10 minutes; transfer to a serving plate, cut into ¾- to 1-inch slices and enjoy!

Recipe Notes

If you do not eat pork, substitute another pound of ground beef.

Pastured lard or bacon grease may be substituted for the tallow.

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Category: Grass Fed Beef Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission 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.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (3)

  1. Kayla C

    Apr 3, 2023 at 3:02 pm

    5 stars
    Hey there! I can’t wait to try this recipe. My baby has a dairy allergy and I am not a fan of the dairy free cheeses (heavy in soy and overly processed). Is there something you recommend using in place of the cheddar cheese? Or should I just ommit that?
    Thank you!

    Reply
  2. Kathleen Hill

    Dec 14, 2018 at 11:22 pm

    This sounds delicious! I’m new to organ meats and need to be eating more. This should help. Thanks!

    Reply
  3. Kim Smith

    Aug 28, 2018 at 8:11 am

    5 stars
    Great Post! It is very interesting and wonderful recipe.

    Reply
4.67 from 6 votes (4 ratings without comment)

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