Sundried Tomato and Herb Meatloaf

sundried-tomato-meatloaf

I ordered a cow this week.

I didn’t actually order a live cow. More like a dead one.

This is just getting worse, but seriously hang with me.

Instead of weekly trips to the store to purchase questionable meat, I order straight from the farm. Around twice a year, I place a large order for beef. Generally around 50 lbs. This beef comes from a cow that once roamed the pastures of a farm, grazing on grass. Beef I happily feed my family. (You can read more about where I buy meat here)

Instead of 50lbs, I decided to go big this time, with a 1/4 cow. This means three other people split a whole cow with our family. A 1/4 of a cow is around 150lbs of beef. That’s a lot of beef! We will receive a large variety of cuts, such as steaks, roasts, soup bones, and ground beef. Usually a large percentage of the meat is ground beef. (If you are local you can find more info about the farm here)

I love a good hamburger and have a thing for meatballs and tacos, but 50 plus pounds of ground beef means I need to get creative. There are only so many hamburger, meatball, and taco nights my family tolerates before I get the “We are having this again” look.

You know the look.

The look that leaves you searching through every food blog, cookbook, and food magazine desperately seeking something new and delicious.

With a large amount of beef needing freezer space, soon, I have been trying to make room in our freezers, by cooking the remaining beef I purchased six months ago. This means we’ve been eating a lot of ground beef lately. With night after night of ground beef on the table, I was starting to get the look.  I pulled out every cookbook, read every blog, and scoured through the countless food magazines I own.

Nothing.

Nada.

Zero inspiration.

While working on the Real Food Meal Plan, I stumbled across a recipe for meatloaf by Arsy over at Rubies and Radishes.

Meatloaf just isn’t my thing. Every time I think of meatloaf, I conjure up images of ketchup and stale breadcrumbs and big chunks of onions, and zero taste. A big piece of mushy meat topped with sticky baked ketchup. I really am not a meatloaf person.

Not one bit.

Reading Arsy’s meatloaf post changed my mind. While I didn’t have any of the ingredients for her particular meatloaf except two, sundried tomatoes and beef, I felt inspired! Inspired by meatloaf.

I know, crazy!

That night, using what I had in my kitchen and our garden, I made meatloaf. The smell that radiated from my oven was amazing! I had high hopes. Dinner was served, I eagerly took a bite.

Now, that’s meatloaf!

The flavor of sundried tomatoes with fresh herbs was fabulous! The glaze on top was the very essence of perfection. And of course, fresh Parmesan Cheese sprinkled over the top with lots of fresh herbs. My family raved about it, I raved about it. In fact, the love for that meatloaf grew so much, I’ve served it twice this week. Both times being devoured!

I am getting a bit over zealous about my meatloaf, but trust me this one is a winner! A far cry from the ketchup drenched pieces of meat I have always pictured and avoid. We now endearingly have coined this dish “Not your Mother’s Meatloaf”.

What you will need:

tomato and herb meatloaf

Meatloaf:

  • 1 lb ground beef, grass-fed
  • 5  oil-packed sun-dried tomatoes, chopped (where to buy)
  • 1/2 cup fresh herbs (I used an assortment of fresh parsley, dill, basil, oregano, and rosemary)
  • 1 egg
  • 1/4 teaspoon Real Salt (where to buy)
  • 1/2 onion, finely choppped
  • 1/2 cup breadcrumbs, homemade or packaged
  • 1 Tablespoon organic soy sauce, depending on your soy sauce the saltiness will vary (where to buy)

Glaze:

  • Food processor or high-speed blender (I use this one)
  • 4 oil-packed sun-dried tomatoes
  • 1/4 cup organic soy sauce, depending on your soy sauce the saltiness will vary (where to buy)
  • 1/4 cup olive oil
  • 1/2 Tablespoon Balsamic Vinegar

Garnish: (optional, but so good!)

  • Fresh herbs
  • Freshly grated Parmesan Cheese

How To:

Preheat the oven to 350º.

Place the beef in a large bowl. Add in the bread crumbs.

sundried tomato and herb meatloaf

Add the egg.

sundried tomato and herb meatloaf

Bring on the fresh herbs.

sundried tomato and herb meatloaf

And the chopped onions.

sundried tomato and herb meatloaf

Add in the chopped sundried tomatoes and a tablespoon of soy sauce.

sundried tomato and herb meatloaf

Recruit a cute little helper (completely optional, but highly recommended) and add the salt.

sundried tomato and herb meatloaf

That was easy!

Here comes the fun part.

It’s time to bring out your inner-child and get those hands’ dirty. Mix everything together, thoroughly, with your hands. You can use a fork if you’d like, but hands give that extra touch of “I did this“.

sundried tomato and herb meatloaf

Place the meat mixture in a rectangular baking dish and press the mixture down in the dish.

Bake in the oven, uncovered, for about 50 minutes.

sundried tomato and herb meatloaf

While the meatloaf cooks, make the glaze.

In a food processor or a high-speed blender, place the 1/4 cup soy sauce, olive oil, balsamic vinegar, and 4 sundried tomatoes.

Process about a minute.

esundried tomato and herb meatloaf

The end result will be a liquid glaze, a bit chunky.

esundried tomato and herb meatloaf

After 50 minutes, take the meatloaf out of the oven.

Do you smell that?

The smell of perfection!

But stop! Don’t serve it. It’s not quite ready.

Pour the glaze over the top of the meatloaf. Place the meatloaf, with glaze on top, back in the oven for 7-10 minutes.

sundried tomato and herb meatloaf

Allow to cool for a few minutes.

Garnish with Parmesan Cheese and fresh herbs.

Dive in.

You will be so glad you did!

meatloaf sundried tomato and herbs

Sundried Tomato and Herb Meatloaf

Ingredients

  • Meatloaf:
  • 1 lb ground beef, grass-fed
  • 5 oil-packed sun-dried tomatoes, chopped
  • 1/2 cup fresh herbs (I used an assortment of fresh parsley, dill, basil, oregano, and rosemary)
  • 1 egg
  • 1/4 teaspoon Real Salt
  • 1/2 onion, finely chopped
  • 1/2 cup breadcrumbs, homemade or packaged
  • 1 Tablespoon organic soy sauce
  • Glaze:
  • 4 oil-packed sun-dried tomatoes
  • 1/4 cup organic soy sauce
  • 1/4 cup olive oil
  • 1/2 Tablespoon Balsamic Vinegar
  • Garnish: (optional, but so good!)
  • Fresh herbs
  • Freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 350
  2. Place the beef in a large bowl. Add all the meatloaf ingredients and mix together, thoroughly, with your hands.
  3. Place the meat mixture in a rectangular baking dish and press the mixture down in the dish.
  4. Bake in the oven, uncovered, for about 50 minutes.
  5. In a food processor or a high-speed blender, place the glaze ingredients (soy sauce, olive oil, balsamic vinegar, and 4 sundried tomatoes).
  6. Process about a minute. The end result will be a liquid glaze, a bit chunky.
  7. After 50 minutes, take the meatloaf out of the oven.
  8. Pour the glaze over the top of the meatloaf. Place the meatloaf, with glaze on top, back in the oven for 7-10 minutes.
  9. Allow to cool for a few minutes.
  10. Garnish with Parmesan Cheese and fresh herbs.
  11. Serve.
http://livesimply.me/2013/08/12/sundried-tomato-and-herb-meatloaf/

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Kristin is a stay-at-home mom to her two children, Piper(3) and Londyn(1). She loves to share her real food tips, ideas, and recipes for feeding the entire family nourishing whole foods! She is passionate about encouraging moms in the journey of natural parenting and traditional, real food. Kristin is the creator of Live Simply.

10 Comments

  • Reply August 12, 2013

    SusanB

    You can also cook the meatloaf mixture in muffin tins for 20-30 minutes. Just pour the glaze on each one of them. They are single serving and are the perfect size to slice up to make a meatloaf sandwich with, if you have leftover muffins. I always make more than enough and throw them in the freezer for future lunches.

    • Reply August 13, 2013

      Kristin

      Wonderful idea. Thanks for sharing.

  • Reply August 14, 2013

    Jamie

    This looks yummy. I am going to try it!

  • Reply August 26, 2013

    Colleen

    Anything I could use to sub the breadcrumbs and make it a paleo recipe? Coconut flour or almond meal maybe? Thanks!

    • Reply August 26, 2013

      Kristin

      You could try ground pork rinds or a flour like coconut flour, however, I have never tried and not sure how it would work. Arrowroot flour may also work. Let me know what works for you.

    • Reply August 26, 2013

      SusanB

      Maybe you could use crushed lentil chips.

    • Reply March 9, 2014

      Real Food Real Deals

      I just read that some people use chia seeds in place of breadcrumbs in meatloaf. I haven’t tried it, though.

  • Reply November 21, 2013

    Talia

    we purchased 1/2 a local, grass-fed cow for our family. It took up 7.2 cf chest freezer but at $4 pound it’s been a great investment for the health of our family. Thanks for the recipe. I’d like to know what you do with the other cuts besides ground beef. Including organs. Thanks!

  • Reply March 9, 2014

    Real Food Real Deals

    I’m excited to try this! What size loaf pan do you use?

    • Reply March 9, 2014

      Kristin Marr

      I use a standard 9-inch loaf pan for this recipe. I love the idea of chia seeds. I bet they would work great, I’m going to give it a try next time. Thanks for the idea.

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