Meat Loaf

A few years ago I came across this meatloaf recipe and since then I can't tell you how many times I have made it. It's full of rich flavors and is completely satisfying. When paired with mashed potatoes, it's the perfect comfort meal.

Spicy Meat Loaf
Serves 8
Adapted from "Nourishing Traditions" written by Sally Fallon
The recipe calls for bell pepper but feel free to substitute other vegetables such as zucchini or squash. Also, if you have any leftovers you can make meatloaf sandwiches with some good bread (I prefer ciabatta).

2 pounds ground beef
1 onion finely chopped
1 bell pepper, finely chopped
1 carrot, finely chopped
2 Tablespoons olive oil
2 Tablespoons butter
1 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon fresh cracked pepper
1 teaspoon sea salt
1 1/2 cups whole grain bread crumbs
1 cup cream
1 egg
4-6 Tablespoons ketchup

Preheat oven to 375. In a large bowl soak the bread crumbs in cream.

Meanwhile, in a large skillet, saute onion, bell pepper and carrots over medium heat until soft and onion is translucent. Make a well in the center and add thyme, oregano, salt and pepper. Stir the spices around in the center of the pan until you can smell the aroma from the spices (about 30 seconds) then stir the spices into the vegetable mixture. Take pan off heat and let cool for a few minutes.

Add the beef, egg, and vegetables to soaking breadcrumbs and mix thoroughly. Place meatloaf in a 13x9 dish and form into a free-form loaf. Spread ketchup on top and then pour a 3/4 cup water in the pan so the meatloaf is surrounded by water. Bake for 1 hour and 15 minutes.