Meatloaf

[The Homestyle Hit Remix]

Classic meatloaf with a healthy twist that delivers all the comfort food satisfaction without compromise. This is Sunday dinner that brings the whole family to the table with its perfect blend of flavor, moisture, and nostalgia.

remixology.com/recipe/meatloaf/

Makes

Serves 6-8

Total Time

1 hr 20 min (20 min prep)

Ingredients

For Meatloaf:
1 1/2 lbs (680g) grass-fed ground beef (85/15 blend)
1/2 lb (225g) ground pork
1 cup (120g) almond flour
1 large pasture-raised egg
1/2 cup (75g) onion, finely diced
2 cloves garlic, minced
1/4 cup (15g) fresh parsley, chopped
2 tbsp (30ml) coconut aminos
1 tbsp (15ml) Dijon mustard
2 tsp (12g) sea salt
1 tsp (2g) black pepper

For Glaze:
1/4 cup (60ml) sugar-free ketchup
2 tbsp (30ml) pure maple syrup
1 tbsp (15ml) apple cider vinegar
1 tsp (5ml) Dijon mustard

Steps

Preheat:

Preheat oven to 375°F (191°C). Line 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal.

Sauté:

Heat small amount of oil in skillet over medium heat. Cook diced onion and minced garlic for 5-6 minutes until soft and translucent. Set aside to cool completely.

Combine:

In large bowl, gently mix ground beef, ground pork, almond flour, egg, cooled onion mixture, parsley, coconut aminos, Dijon mustard, salt, and pepper until just combined.

Shape:

Transfer meat mixture to prepared loaf pan and pack gently but firmly, smoothing top with wet hands. Avoid overpacking which creates dense texture.

Glaze:

Whisk together ketchup, maple syrup, apple cider vinegar, and Dijon mustard. Brush half of glaze evenly over top of meatloaf, reserving remainder.

Bake:

Bake for 45 minutes, then brush with remaining glaze. Continue baking 15-20 minutes more until internal temperature reaches 160°F (71°C).

Rest:

Remove from oven and let rest in pan for 10-15 minutes before lifting out using parchment overhang. Slice and serve warm with your favorite sides.

Make it Good For The Gut (Optional)

Add 1/4 cup finely chopped fermented vegetables like sauerkraut or kimchi to the meat mixture for beneficial probiotics and digestive enzymes. Include 1 tablespoon bone broth powder for collagen, minerals, and gut-healing amino acids. Use organic, grass-fed meats for better omega-3 fatty acid profiles and fewer inflammatory compounds. Add 1 teaspoon fresh grated ginger for digestive support and anti-inflammatory properties.

Remix Options

Protein Alternatives: Use ground turkey and turkey sausage for leaner option; all beef for classic flavor; or lamb and beef for Mediterranean twist. Flour Substitutes: Coconut flour (use 1/2 cup only), ground flaxseed meal, or crushed pork rinds for keto version. Vegetable Add-ins: Finely diced bell peppers, carrots, or mushrooms for extra nutrition and moisture. Herb Variations: Italian seasoning, thyme, and oregano for Mediterranean; cumin and chili powder for Mexican-inspired. Glaze Alternatives: Balsamic glaze, barbecue sauce, or tomato paste mixed with honey. Individual Portions: Form into muffin tins for personal-sized servings that cook in 25-30 minutes. Stuffed Version: Layer with cheese, spinach, or hard-boiled eggs for gourmet presentation. Slow Cooker Method: Shape and cook on low 6-8 hours, adding glaze during last hour.

Good To Know

Meat Quality Matters: Grass-fed beef provides better flavor and nutrition, while the pork adds essential fat and moisture for perfect texture. Almond Flour Benefits: Keeps meatloaf incredibly moist while adding protein and healthy fats without grains or gluten. Gentle Mixing: Overmixing creates dense, tough texture – combine ingredients just until evenly distributed for tender results. Temperature Precision: Internal temperature of 160°F (71°C) ensures food safety while maintaining juiciness – use instant-read thermometer. Resting Importance: Allow 10-15 minutes rest time after baking for juices to redistribute and easier slicing. Glaze Timing: Apply glaze in two stages to build layers of flavor and achieve beautiful caramelized finish. Parchment Protection: Lining the pan prevents sticking and makes removal effortless for perfect presentation. Make-Ahead Tips: Assemble up to 24 hours ahead and refrigerate; add 10-15 minutes to cooking time if baking cold. Storage Solutions: Refrigerate leftovers 4-5 days or freeze slices up to 3 months; reheat gently to prevent drying out.