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Deliciously Organic: Meatloaf

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Wednesday, September 8, 2010


Labor Day has passed, school is in full swing and the mornings are beginning to get cooler. Little by little it's beginning to feel like fall. I'm looking forward to this fall. Lots of new opportunities are on the horizon. Next month I'm attending the Blogher Food conference in San Francisco and I'm excited to announce I'll be speaking on the panel entitled, "New to Blogging? How to stand out in a crowded food atmosphere." I'm thrilled to meet many people whose blogs I've followed for quite some time and spend time with friends, talking about food and writing. If you are attending please let me know. I'd love to meet you!

One of my all-time favorite family meals for fall/winter is meatloaf. This is a new favorite, not something I grew up eating. For years I've made my meatloaf with breadcrumbs as a binder but the other day I wondered if a gluten-free grain would work just as well. I cooked up a small pot of quinoa and used it as a replacement for the breadcrumbs and it worked beautifully. The added whole grain provides benefits like extra protein and a bit of fiber. Our family usually fights for the leftovers the next day. I like to cut thick slices of leftover meatloaf and cook it in a little olive oil. Meatloaf sandwiches also score huge points, with good crusty sourdough.

It's important to finely dice the vegetables, so I blitz them a few times in the food processor to save time. I usually serve this with buttermilk mashed potatoes or brown rice and a salad.
Serves 8

2 tablespoons olive oil
2 tablespoons unsalted butter
1 carrot, finely chopped
1 stalk celery, finely choppped
1 red bell pepper, finely chopped
2 teaspoons sea salt
1 teaspoon dried thyme
3/4 cup quinoa, cooked
1 large egg, gently beaten
1/2 cup heavy cream
2 pounds ground beef
6 pieces bacon, pastured preferred
2 tablespoons maple syrup

Preheat oven to 350°F and adjust rack to middle position. Heat oil and butter over medium heat in a large skillet. Add carrot, celery and bell pepper and saute for 5-7 minutes, until soft. Make a well in the center of the pan and add salt and thyme and stir until fragrant (about 30 seconds), then stir into the vegetables. Remove pan from heat, let cool for about 10 minutes. In a large bowl combine quinoa, egg, cream and beef. Add cooled vegetables and stir until combined. Pour mixture into a 9x11-inch baking dish and form into a large loaf. Arrange bacon in a criss-cross pattern on top and using a pastry brush, brush with maple syrup. Pour 3/4 cup of water on the bottom of the pan (the loaf will be surrounded by water. This keeps the meatloaf moist). Bake for 1 1/2 hours until golden brown. Let meatloaf rest for 10 minutes before serving.

Because of a lack of time this week, the second photo is from istockphoto.

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Anonymous Anonymous said...

I've been wanting to experiment with quinoa soon--so this will be perfect. Thanks!

September 8, 2010 at 10:08 AM  
Blogger Maria said...

Looks like the perfect comfort food!

September 8, 2010 at 10:54 AM  
Anonymous Kristen said...

Comfort food at its finest. Yum!

September 8, 2010 at 12:17 PM  
Anonymous marla {family fresh cooking} said...

This is such a great meatloaf recipe. I love the addition of quinoa & strips of bacon on top. xo

September 8, 2010 at 12:24 PM  
Blogger Gail said...

Oh my! That looks sooooo yummy! I love a good meatloaf and I agree, it's the perfect Fall dish. ;) Have fun in San Fransisco!

September 8, 2010 at 2:29 PM  
Anonymous Anonymous said...

This looks delish! Great talking with you yesterday. Let's get together Wednesday! My dad will be heading out in the morning. So afternoon will be great... Looking forward to it! Molly

September 8, 2010 at 9:09 PM  
Anonymous Alison said...

This looks incredible and perfect for this time of year!

September 9, 2010 at 6:23 AM  
Anonymous Lisa R said...

Stewart saw the photo of the bacon-covered meatloaf up on the computer and said how good it looked, in a way that only a hungry 16-year old can. Fortunately, it was already in the oven! He is enjoying it now.

September 9, 2010 at 8:23 PM  
Blogger Cookin' Canuck said...

This looks like the ultimate comfort food! Love the photo of the carrots.

September 10, 2010 at 2:36 PM  
Blogger Diana Bauman said...

Meatloaf is calling my name. I love the added bacon on top. Never thought to do that. I'm not a ketchup on meatloaf kind of girl, so this is perfect!

September 16, 2010 at 7:14 AM  
Blogger Catherine said...

Carrie, congrats on speaking at BlogHer. Which I could go and catch up and learn from you. Hope you're doing well. I love your blog.

September 17, 2010 at 2:22 PM  

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