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Sundried Tomato and Herb Meatloaf
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.”
Print Recipe
Prep Time:
10
minutes
mins
Cook Time:
1
hour
hr
Total Time:
1
hour
hr
10
minutes
mins
Ingredients
Meatloaf:
1
lb
ground beef
5
oil-packed sun-dried tomatoes
chopped
1/2
cup
fresh herbs
fresh parsley, dill, basil, oregano, and rosemary
1
egg
1/4
tsp
salt
1/2
onion
finely chopped
1/2
cup
breadcrumbs
homemade or packaged
1
TB
organic soy sauce
or coconut aminos
Glaze:
4
oil-packed sun-dried tomatoes
1/4
cup
organic soy sauce
1/4
cup
extra virgin olive oil
1/2
TB
balsamic vinegar
Garnish: (optional, but so good!)
fresh herbs
grated parmesan cheese
Instructions
Preheat the oven to 350F
Place the beef in a large bowl. Add all the meatloaf ingredients and mix together, thoroughly, with your hands.
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.
In a food processor or a high-speed blender, place the glaze ingredients (soy sauce, olive oil, balsamic vinegar, and 4 sundried tomatoes).
Process about a minute. The end result will be a liquid glaze, a bit chunky.
After 50 minutes, take the meatloaf out of the oven.
Pour the glaze over the top of the meatloaf. Place the meatloaf, with glaze on top, back in the oven for 7-10 minutes.
Allow to cool for a few minutes.
Garnish with Parmesan Cheese and fresh herbs.
Nutrition
Calories:
527
kcal
|
Carbohydrates:
17
g
|
Protein:
26
g
|
Fat:
39
g
|
Saturated Fat:
9
g
|
Cholesterol:
97
mg
|
Sodium:
1136
mg
|
Potassium:
585
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
115
IU
|
Vitamin C:
8
mg
|
Calcium:
109
mg
|
Iron:
5.2
mg
Servings:
5
People
Calories:
527
kcal
Author:
Kristin Marr