I’ve never been meatloaf’s most devoted fan. To me, the mention of meatloaf conjures images of wooden slices languishing under heat-lamps in grim grade-school cafeterias, or a 50’s housewife serving up a version drowned in gravy next to green bean casserole and carrot coins with margarine. Maybe I let my imagination run away with me, but I have had enough uninspired meatloaf to make me an unlikely candidate for attempting a version in my own kitchen. But that’s the thing, isn’t it? When made with care by your own hands with an emphasis on quality ingredients, many previously disappointing dishes can be redeemed.
Some meatloaf is too dry and dense, but this one has the opposite problem: it’s so tender that I had to thoroughly chill it before I could work a knife through it to make anything resembling clean slices.
The particular combination of meat I used was mostly ground chuck with a bit of Andouille sausage added for additional flavor, and the recipe is cobbled together from a combination of Alton Brown’s meatloaf ingredients (mainly the spices), a version of meatloaf from Everyday Paleo and the bacon-topped meatloaf from Health-Bent. I added tomato to the meatloaf itself rather than smearing it on top, and I’m glad I did because it gives the loaf’s interior a rosy tint.
- 1 lbs ground chuck
- 1 lb sausage meat
- 1 onion
- 1 bell pepper
- 1 can tomato paste
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 cup almond flour
- 2 eggs
- Preheat oven to 350° F.
- Roughly chop the sausage, then place in a food processor and process until finely ground.
- Peel the garlic cloves and roughly chop the parsley, then add both to the onion and bell pepper in the food processor. Process until finely shredded.
- Transfer the vegetables to the large mixing bowl containing the sausage, then add the rest of the ingredients and combine thoroughly.
- Place mixture in a 9×5″ loaf pan, packing firmly.
- Cook in the pre-heated oven for an hour. Raise the heat to 350° F and cook for half an hour longer.
- Chill before slicing, then reheat before serving.