A great source of flavorful protein and that always has leftovers. One key is to use organic grass fed ground beef with at least 15% fat; using ground sirloin that has 5% or 10% fat can lead to a ‘dry’ meatloaf (please read Fat is Good).
Note from Dr. Paul: You can put this entire recipe together in the time it takes for your oven to heat to 375º – it’s that easy!
2 lbs organic grass fed ground beef (or bison)
1 onion, chopped
2 tablespoons organic butter
2 organic eggs
2 stalks celery finely chopped
1 organic carrot, shredded
1 organic zucchini, shredded
1/2 cup organic oats (quick or rolled, but definitely organic; commercial oats are contaminated with gluten) this can be optional
1 tablespoon Dijon mustard
1 tablespoon cooking sherry (optional)
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon EACH oregano and marjoram
1/4 cup organic ketchup
Yams (or red, white or Yukon gold potatoes)
Optional: rosemary (fresh or dried)
- Preheat oven to 375º F
- In medium size sauce pan over medium heat, melt butter and cook onion and celery until soft
- In large glass measuring cup or small bowl, mix eggs, Dijon mustard and sherry
- Add ground beef, onions, egg mixture, shredded vegetables oats, and seasonings into large mixing bowl
- Scoop mixture into loaf pan or 9 x 12
- Bake for 40 minutes
