Gourmet Meatloaf

This is not your mother’s meatloaf. Growing up, when it was “meatloaf night” I wanted to run away or pretend to be sick so I didn’t have to try to swallow down that mushy substance that contained very little meat. The gooey ketchup topping didn’t help it go down any easier either.

Gourmet Meatloaf

The last time I ate that was just before I moved out of my parent’s house, until just last year when I stumbled across a recipe for a different type of meatloaf. It piqued my interest so I decided to play around with the recipe because the spices were a bit too much and I wanted to add my own touch on it, and like every other recipe, it contained eggs, garlic and onions.

Surprisingly, it only took me two tries to perfect it. My kids couldn’t get enough of it and I was amazed at something that I once loathed, I now wanted to eat the entire thing! Remember to buy your meat from a local butcher whom has grass fed beef without ever using hormones, antibiotics, etc. You will be surprised how tender the meat is and how easily it melts in your mouth, and the taste is out of this world!

2 pounds 80% ground chuck

1 cup (about 28) finely crushed Homekist brand saltine crackers 

1 1/2 cup rolled oats

1/2 cup brown sugar

2/3 cup milk

2 TBSP ground flax seed + 1/8 tsp baking powder + 6 TBSP warm water

2 TBSP dried parsley

1 tsp black pepper

1 tsp salt

1/2 tsp dried thyme

1/8 tsp chipotle


In small bowl, mix ground flax seed, baking powder and warm water together.

Let set until it reaches the consistency of beaten eggs, stirring occasionally.

Break up ground chuck into bowl and sprinkle dry ingredients over meat.

Add milk, flax seed mixture and about a cup of glaze.

Make sure you evenly distribute all ingredients over the meat. This makes it easier to mix well.

Mix well with hands.

Butter the pan so the meat doesn’t stick and add just a little water to cover the bottom.

Form into two loaves and place in greased 13” x 9” cake pan.

Spoon some of the meatloaf glaze over the top, making sure to cover the top and sides completely.

Bake at 375 for about an hour and a half, basting with more meatloaf glaze at 30 minutes and one hour.

Let cool for 10 minutes, slice and serve.


Gourmet Meatloaf Glaze

 29oz tomato puree

6 TBSP brown sugar

6 TBSP honey

1/2 tsp salt

1/4 tsp cumin

1/8 tsp cloves

1/8 tsp celery seed


Mix all ingredients together.

One cup of glaze is added to the meatloaf.

One cup is used to drizzle over the meatloaf every 30 minutes.

I reserve one cup because my kids love to put some on their mashed potatoes.

Cook at 375 degrees for about 1 hour 20-30 minutes.

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