For the Love of Meatloaf

21 Feb

Meatloaf | WholeGreenLove

We had an issue with our furnace yesterday, so all day I kept myself busy with throwing logs of wood into our fire. Even with a fire I found myself snuggled under every blanket in our house with Kaiyuh nuzzled in on my lap. I knew I had to make something warm and hearty for dinner so we could thaw our bones…not to mention I wanted to get the oven on! I decided to go with my favorite “go to” meatloaf recipe. This is one of Ryan’s all time favorite recipes and it’s so easy to make. Plus, you can easily heat up the leftovers for lunches later in the week. If you have a larger family just make a couple loaves and you’ll be set!

Savory Meatloaf

2 lbs grass fed ground beef

1/3 cup rolled oats

1/3 cup quinoa flakes

¼ cup shredded sharp cheddar cheese (or cheese of choice)

3 eggs

1 small onion, diced

3 tbsp. butter

3 cloves garlic, minced

½ tsp. dried basil

½ tsp. dried parsley

1/3 cup beef broth

2 tbsp worcestershire sauce

1 heaping tbsp tomato paste


Tomato Sauce Topping

1 heaping tbsp. tomato paste

1/4 cup ketchup (Watch out for high fructose corn syrup!)

1 tbsp. molasses

1 tbsp. maple syrup

Meatloaf | WholeGreenLove

Preheat your oven to 350. In a large bowl you’ll want to put your meat, oats, quinoa, cheese, and eggs. With your skillet on medium heat, melt your butter and then toss in your onions. Cook for about 5 minutes or until semi translucent. Add in the garlic, dried herbs, broth, Worcestershire sauce, and tomato paste. Stir until well combined and bubbly. Take of the burner and let it cool a bit.

Mix your onion mix into your beef bowl. With your hands, fold in the ingredients until they are well combined, but try not to over mix the meat. Line a 9×13 pan with parchment paper (for easier clean up) and plop your meatloaf on top of the paper. With your hands, mold into a loaf shape. Mix all of your tomato sauce toppings together and smear on top of your beautiful meatloaf. In another 9×13 pan, or other baking dish with edges, fill half way with water and place on the bottom shelf of your oven. Place your meatloaf on a middle rack and bake for 1 hour. The water bath will help keep your meatloaf perfectly moist throughout the baking process. Your finished product will be a divine traditional meatloaf. Mmm!

Meatloaf | WholeGreenLove

Like I had said earlier, this is one of our favorite easy dinner night recipes, especially in the wintertime…or in this case when your furnace goes out! I measured out the ingredients, so I could give you more specifics for amounts, but I usually eyeball everything in this recipe…it’s so easy! You can add or take out ingredients to make this your own, but if you are going for an awesome, traditional meatloaf…this bad boy is it! We have served this up with beef gravy, a wine reduction sauce, mashed potatoes, sweet potatoes, and mashed cauliflower, but you can keep it simple and just add a side of broccoli like we did here.

Meatloaf | WholeGreenLove

When I created this recipe I had realized too late that I didn’t have any bread crumbs, so I improvised and fell in love with the quinoa flake and oat mixture. I haven’t gone back since! I hope you like this recipe as much as we do. Enjoy!

This recipe was shared on Fat Tuesday.

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5 Responses to “For the Love of Meatloaf”

  1. Brittney @ Brittney Breathing February 21, 2013 at 8:21 am #

    Hmm, I’ve never heard of quinoa flakes. Is it like regular quinoa?

    • Joanna | WholeGreenLove February 21, 2013 at 6:22 pm #

      Hi Brittney, you can get quinoa flakes at most health food stores, and I believe Sendik’s in the Milwaukee area. This is the brand I have at my house: It’s quinoa, but squeezed into a flake form, so it has an “oatmeal” like consistency. Hope that helps!

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