Guest Author - Alicia Bodine
I always loved eating meatloaf, but I hated cooking it. It would take forever for the entire meatloaf to finish cooking, and by then the meat around the edges was hard. I took matters into my own hands and now I have a few meatloaf versions that are not only healthy, but can be ready in half the time of a traditional meatloaf.
First, I purchase only organic grass fed beef. It is the healthiest option, although not the cheapest. Fortunately, I only spend $1 more per pound at my grocery store for the organic beef.
Second, I add an organic egg that is free of antibiotics, pesticides, and synthetic hormones. Some of my cousins have their own chickens, so if you know anyone that raises chickens you can simply offer to buy their extra eggs.
Third, I juice vegetables on a regular basis and needed something to do with the pulp. Now I add some of the pulp to the meatloaf mixture for additional nutrients. This is an excellent option if you have children that aren't fond of vegetables. They won't even realize they are eating the vegetables, as they are hidden inside the meatloaf.
Fourth, I either add freshly diced onions and garlic, or some onion and garlic powder. It just depends what I have on hand.
Finally, I arrange my meatloaf into several tiny meatloaves. They pretty much resemble hamburgers. They cook much faster and more evenly this way. Plus, there is no need to cut the meatloaf up after it is cooked, as each mini meatloaf is an individual serving.
Always remember to cook your mini meatloaves until their internal temperature reaches 160 degrees Fahrenheit. I like to cook mine in the oven at 350 degrees Fahrenheit.
Optional: I like to cover the top of each mini meatloaf with homemade ketchup. If you don't have time to make your own ketchup from scratch, purchase a bottle of organic ketchup. I'm trying really hard to get back to the basics and make everything from scratch when possible.
Serve with a side of sweet potato fries and homemade applesauce (this is a favorite meal in my house).