Amazing Primal Meatloaf

I love meat loaf, the only issue is my favorite part is the leftovers on a sandwich the next day. This issue can be fixed by cutting the recipe in half and eating it all up fresh. But if you choose to make it full sized, no worries it is still good left over even without the bread.

Amazing Primal Meatloaf

2 lbs ground meat. You can use any combination from lamb to bison, to grass fed beef.
2 farm fresh, free range, organic eggs
1 clove garlic chopped
1 small onion, fine chopped
1 medium to large carrot grated
1 celery stalk, fine chopped
2 tbs butter or coconut oil
Small handful of fresh parsley sprigs chopped
1/2 tsp dry dill or 2 tsp fresh
1/2 tsp dry oregano or 2 tsp fresh
1/4 tsp dry thyme or 1 tsp fresh
1/2 tsp dry sage or 2 tsp fresh
1/2 tsp salt
1/4 tsp pepper

Glaze
1/4 cup organic ketchup
1/8 cup organic yellow mustard
1 1/2 tsp raw, local honey
1 tsp garlic powder
Dash of soy sauce
Dash of hot sauce

Heat oven to 350 F

Saute onion, garlic, carrot and celery in butter or coconut oil over medium heat till onions are soft about 6-8 minutes.

In a large bowl mix all ingredients after onion mix has cooled till safe to touch.

Very lightly butter or oil glass bread baking pan. Put 1/2 the meat in pan, smooth and pat it down with hands. You can add the rest or save the rest for latter. If adding smooth and pat down till an even textured top.

Put foil or rimmed bake sheet down under bread pan to catch drips.

Bake for 10 minutes

While baking mix glaze.

Add glaze and return to oven, baking 40-90 more minutes or until internal temp is 150-155 F.

Remove and let stand 5 minutes

Remove to a cutting board and slice, serve with your favorite veggie side and enjoy.

Great with steamed asparagus served with a  bit of butter garlic powder and salt.

Sorry no photos