Easy Meatloaf Recipe
Stuffed with feta cheese and topped with a delicious sweet and tangy glaze, this is an easy meatloaf recipe that comes together in just a few quick and easy steps.
Servings: 10 Slices
Ingredients
FOR THE MEATLOAF
- 2 pounds ground beef chuck
- ½ cup almond meal
- 1 large sweet onion (like Vidalia) grated (use the large holes on a cheese grater to shred the onions)
- 4 cloves garlic minced
- 1 cup crumbled feta cheese
- 2 large eggs beaten
- ½ cup heavy cream
- 2 tablespoons tomato paste
- 2 teaspoons tamari soy sauce
- ¼ cup finely chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper or to taste
FOR THE GLAZE
- 4 tablespoons tomato paste
- ¼ cup water
- 2 tablespoons white vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper or to taste
- salt and fresh ground black pepper to taste
Instructions
FOR THE MEATLOAF
- Preheat oven to 375˚F.
- Line a rimmed baking sheet or a baking dish with aluminum foil. Set aside.
- Lightly grease a 9x5 loaf pan with cooking spray and set aside.
- Place the ground meat in a large bowl. Add in almond meal, grated onions, minced garlic, feta cheese, eggs, heavy cream, tomato paste, tamari (if using), parsley, thyme, oregano, salt, and pepper; mix it all together with your hands until everything is thoroughly combined.
- Transfer the ground meat mixture into the previously prepared loaf pan, pressing the meat down to form a loaf shape.
- Invert it onto the previously prepared baking sheet and set aside.
MAKE THE GLAZE
- In a small mixing bowl, combine tomato paste, water, vinegar, onion powder, garlic powder, mustard powder, cayenne pepper, salt, and black pepper; whisk to combine.
- If you want a thicker consistency, add more tomato paste. To thin it out, add more water, 1/2 tablespoon at a time.
- Spread half of the prepared glaze over the top of the meatloaf; reserve remaining ketchup for later.
- Bake the meatloaf for 55 minutes.
- Remove from oven and spread remaining glaze over the meatloaf.
- Bake for an additional 10 to 15 minutes, or until the middle of the meatloaf reaches 155F on a meat thermometer.
- Remove meatloaf from oven and let stand for 15 minutes.
- Cut and serve.
Notes
HOW TO MAKE AHEAD
- Prepare the meatloaf (do not bake), invert it onto a baking sheet or baking dish, cover, and set in the fridge up to 1 day ahead.
- Let stand at room temperature for 20 minutes before baking.
- Stored in airtight containers, cooked meatloaf will last for 4 days in the refrigerator.
- To further extend the shelf life of cooked meatloaf, cut into slices and freeze it in covered airtight containers OR heavy-duty freezer bags.
- You can also wrap it tightly with heavy-duty aluminum foil.
Nutrition
Serving: 1Slice | Calories: 373kcal | Carbohydrates: 6g | Protein: 21g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 126mg | Sodium: 622mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 5.3mg | Calcium: 128mg | Iron: 2.8mg
