Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
Meatloaf doesn't have to be boring! This recipe is moist, meaty and loaded with flavor. It's versatile so you can add your favorite ingredients to make it your own!
  • 2 Tablespoons coconut oil
  • 2 cups onion, chopped small
  • 3 cloves garlic, minced
  • 2 organic eggs
  • 2 pounds organic, grass-fed beef
  • 1½ cups gluten free old fashioned oats
  • ½ cup organic milk (or beef broth if you're dairy free)
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dijon or grainy mustard
  • ½ teaspoon thyme
  • ¼ cup fresh parsley, chopped
  • 2 carrots, grated
  • ¼ cup organic ketchup
  • a few dashes of hot sauce
  • Glaze
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons coconut or brown sugar
  • ½ cup organic ketchup or barbecue sauce
  1. Soak the oats in the milk while you prepare the rest of the meatloaf.
  2. Preheat oven to 350.
  3. Heat oil in a pan and saute the onions and garlic over medium heat for about 5 minutes or until softened.
  4. Put the ground beef in a large bowl. Add the eggs, worcestershire sauce, mustard, thyme, parsley, carrots, ketchup and hot sauce. Add the onion and garlic mixture and the oats.
  5. Mix all the ingredients together (I do this with my hands as it seems to work the best) but don't overmix, just until blended.
  6. In a small bowl, mix the glaze ingredients together.
  7. If your oven has a 2 piece broiler pan, take the top piece-the one with the slits-and cover it with foil. Poke holes through the foil so the fat can drain off to the piece below. Butter or oil the foil well.
  8. You can also cook this in a loaf pan. Cook for 1 to 1½ hours at 350.
  9. Form the meatloaf into a large loaf on top of the foil lined piece. I make mine into an oval. Like a big meatloaf football!
  10. Brush meatloaf with ⅔ of the glaze.
  11. Bake at 350 for about 45 minutes. Remove from oven and brush with remaining glaze.
  12. Let rest for about 15 minutes before slicing to firm it up a bit and make slicing easier.
Recipe by Kate Battistelli at