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This recipe makes a tender and moist meatloaf, or it can be made into meatballs, as we do for the Thursday evening Farm to Consumer reception at our conference. It is gluten-free and may also be made without the cheese, thus rendering it casein-free as well. One of my family’s favorites!
Serves 8-10
Ingredients
- 2 pounds ground beef (or half beef, half pork)
- 1/2 cup powdered pork rinds
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 pastured eggs
- 1/2 cup stock (preferably beef or pork)
- 1/2 cup grated parmesan, asiago, romano or cheddar cheese
- 2 tsp anchovy paste (or minced anchovies in olive oil)
- 1 Tbsp thyme
- 1 Tbsp marjoram
- 2 Tbsp soy sauce
- 2 tsp minced capers
- 1 tsp ground mustard
Topping:
- 2 cups tomato purée or ketchup
- 1/2 cup grated sharp cheese (romano, cheddar, provolone)
- 2 Tbsp honey
- 1 Tbsp tomato unami paste (optional)
- sliced bacon (optional)
Mix first 13 ingredients together, shape into a loaf or meatballs, and place in a heavy baking dish or loaf pan. Combine the topping mixture and glaze the loaf or cover the meatballs. If using bacon, sauté lightly in a frying pan and then drape across the loaf after glazing. Bake at 375°F for approximately 35-40 minutes for loaf, 20-25 minutes for meatballs.
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This looks delicious! Will be making for dinner tomorrow night. Can’t wait!
What can be subbed for powdered pork rinds? We do not eat pork.
Hello Lyn, you may use bread crumbs in place of the pork rinds. We use the ground rinds in order to keep it grain-free.
Probably a dumb question. Does the pork rinds need to be organic? The brand I use is called Baken-Ets. Ingredients: fried pork skins and salt.
Hi Ruth, good question! Because the toxins reside in the fatty portion of any animal, it is important to use organic pork rinds if at all possible. At least grass fed, rather than conventional. We often use Epic brand pork rinds. They are pricey, but worth it if you can do it.
Hello, I made this tonight with the addition of bone marrow and roasted garlic. It’s in the oven well, I am sure it’s going to be epic Delish 😊
Much love,
Juliette/Mimi