1 to 2 pounds of grass-fed ground beef
2 garlic cloves, minced
1/2 teaspoon onion powder
1 tablespoon parsley, with extra for garnish
1 teaspoon oregano, with extra for garnish
1/2 teaspoon sea salt
Breadcrumb - we made our own homemade breadcrumbs by toasting Happy Campers GF bread and adding it to a food processor until crumbled.
Ketchup, for topping
Oil, for cooking dish
Preheat oven to 365 degrees F.
In a large bowl, using your washed hands, combine the beef, egg, garlic, onion powder, parsley, oregano, and sea salt. Add breadcrumb as needed to lessen the "wetness" or the beef mixture. Combine until firm.
In a cooking dish with a cover lid, add oil to the bottom to prevent the meat from sticking.
Place the meat mixture on the dish, and form into a loaf, about 9 inches long and 4 to 5 inches wide. Using a spoon, cover the top with ketchup, as much as you desire. Then sprinkle breadcrumb, parsley, and oregano for garnishing.
Cook for 1 hour covered. Then cook uncovered for an additional 15 to 30 minutes, or until the meat thermometer reads 160 degrees.
Let the meatloaf rest 10 minutes before slicing and serving.
For our mashed yuca recipe to enjoy with the side of your meatloaf, visit our Shepard's Pie recipe here: https://www.amandamacgregor.com/post/the-sunday-cookbook-nightshade-free-shepherd-s-pie-using-mashed-yuca