Five years ago if you told me I would be cooking meatloaf, I would have laughed. Meatloaf was one of those strange foods from my childhood that I never understood. Eating meat in the shape of bread never appealed to me. Last year I made my very first meatloaf, and it was kind of a disaster. I used ground turkey in a beef recipe and didn’t think about the lack of fat to hold the meatloaf together. Needless to say it completely fell apart, and I enjoyed “deconstructed” meatloaf. After that major cooking fail, I didn’t attempt another meatloaf until this one.
When Tessemae’s sent me their ketchup, I immediately wanted to make meatloaf. Ok a little backstory, my sister made meatloaf a couple months ago and even made a paleo version for me. We both decided the sauce was a little lacking. The meatloaf from our childhood was smothered in a ketchup-brown sugar sauce, which was about the only thing I used to like about meatloaf. With a paleo-friendly ketchup in hand, I knew I could perfect the meatloaf. I’m so glad I gave meatloaf a second chance because this tangy tomato meatloaf is moist and packed with flavor. I’m pretty much obsessed with Tessemae’s ketchup now and want to put it on everything. I’d tried their dressings before and loved them, but it is so nice to have a classic condiment that you don’t have to worry about mystery ingredients!
- 1/4 cup tessemae’s ketchup
- 6 oz can organic chicken, drained
- 2 eggs
- 1/4 cup arrowroot powder
- 2 tsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp tsp sea salt
- 1/2 tsp celery salt
- 2 lbs ground beef
- 1/2 cup tessemae’s ketchup
- 2 tbls tomato paste
- 2 tbls water
- 2 tbls worchestershire sauce
- 1 tsp ground mustard
- 1/8 tsp nutmeg
- Heat oven to 350 degrees.
- In a stand-mixer with a scraper attachment, mix together ketchup, chicken, eggs, arrowroot powder and spices.
- Once fully combined, mix in ground beef until fully incorporated.
- Line two 8 1/2x4 1/2" loaf pans with foil or grease with ghee.
- Mold half the meat into each pan.
- Top with 2 tablespoons of tangy tomato glaze. Spread the glaze evenly over each loaf.
- Stick in the oven for 35-45 minutes. Let set for 5-10 minutes before serving.
- Spread remaining sauce on top or serve at the table.
Disclaimer: I was sent products from Tessemae’s to sample but was already a fan of the brand. All opinions are my own, and I only use products I absolutely love.