Honey-glazed, Vegetable-studded Meatloaf
Delicious, tender, and packed with nutritious flavor that children and adults will love!
2 5-ounce bags Ian’s gluten-free rosemary-garlic croutons (or other garlic and butter croutons)
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 Tablespoon fresh thyme, minced
1 medium onion, roughly chopped
1 large carrot, rough chopped
1 stalk celery, rough chopped
5 whole cloves garlic
1 red bell pepper
3 pounds organic, grass-fed ground beef
2 teaspoon Redmonds real salt, or sea salt
For the glaze:
2 cans of Muir Glen tomato paste with 1/4 cup water (or 1 cup of organic ketchup)
1 1/2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 Tablespoons honey
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, celery, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely minced, almost to a purée. Combine the vegetable mixture, and ground beef with the bread crumb mixture. Season the meat mixture with the salt. Add the eggs and combine thoroughly, but avoid squeezing the meat.
Pack 1/2 the mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan left of the center of the tray. Repeat with second 1/2 of meat mixture, turn out to the right of center. Bake for 10 minutes.
In the meantime, combine the tomato paste, water, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaves after they have been cooking for 10 minutes. Put the tray back in the oven to finish cooking for approximately 30 minutes. Check internal temperature. Meatloaves are done when the temperature reaches 155 degrees. Let rest. Slice and serve with puffed potatoes, tossed salad and honey wheat bread. Homemade vanilla pudding parfaits for dessert.