no breadcrumbs lamb and beef meatloaf!

24 Mar

beef lamb no breadcrum meatloaf urbanpocketknife

I’ve never made or ordered meatloaf before, in fact, I don’t think I’ve ever eaten it!  I have visions of dried overcooked meat in my mind as the image of meatloaf but it dawned on me the other day that it probably doesn’t have to be so.  Plus it’s low carb, plus it make enough for lots of leftovers and plus it’s super easy.

We ordered a bunch of organic meat recently so I took the opportunity to mix in some ground lamb with some ground beef!  Meatloaf is one of those things that you can throw anything in to, I kept mine pretty simple with lots of flavour but feel free to add in your favourite veggies!

Here’s the recipe…

What you need!
1 lb ground beef
1 lb ground lamb
1/2 giant red onion (or 1 large one)
2 large eggs
2 garlic cloves minced
olive oil
1 tbsp dark soy
1 tbsp light soy
1 tsp thyme
1/8 tsp nutmeg
1 tsp cumin
1/2 cup chicken stock
1/2 cup ketchup
1 tbsp salt

What to do!

1.  Chop your onions to your desired size (mince if you want it to be very fine).  Drizzle some olive oil in a skillet on medium heat and sautee garlic and onions until translucent.  Throw in the thyme, nutmeg, cumin and salt and sautee for about a minute.  Add in chicken stock and ketchup and let simmer for a couple of minutes.  Set aside to cool.

2.  In a large bowl, put in the two ground meats, soy sauces and eggs.  Throw in the onion mixture too.  For best results, mix gently with your hands until everything is incorporated, try not to squish and mash things too much or else your meatloaf will become tough.

3.  In a loaf pan, gently pat down the meat mixture until full.  You can also freeform it on a cookie sheet into your desired shape.

4.  Bake for 60-70 minutes or until meat reaches 160 degrees F.  Let it sit outside of the oven for a few minutes before serving.  Enjoy with some fresh veggies!


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