Easy Food Processor Meatloaf (Edit recipe)

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My goal is always to have a super moist (can we say that word?), protein/nutrient packed meatloaf. This recipe may catch you off guard the first time you make it, but after your last bite - I'm betting you'll be as addicted as my family!

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 5

Ingredients

Sauce

0.5 cup Ketchup
2 tsp Dry Mustard Powder
0.5 tsp ground Nutmeg
2 tsp Maple Sugar, sub for sweetener of choice

Loaf

1.5 cups Rolled Oats
0.5 tsp ground Nutmeg
2 tsp Sea Salt
2 sprigs fresh Oregano, sub 2 tsp of dried oregano
2 sprigs fresh Thyme, sub 2 tsp of dried thyme
2 cloves Garlic
1 whole Yellow Onion, small, wedged
2 whole Red Skin Potatoes, small, wedged
1 whole Carrots, chopped into a couple pieces
2 whole Pastured Eggs
1 whole Bell Pepper, chopped into a couple pieces, any color
1 lb 80/20 - Bachman Family Farms Ground Beef
1 lb Ground Lamb

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set oven to 350F
Whisk together sauce ingredients. Double them if you like to have extra sauce for dipping, as most of this will coat the top of your loaf when it comes out of the oven!
In a food processor combine 1 cup of the oats (leaving 1/2 a cup for later), nutmeg, sea salt, oregano, thyme and garlic. Pulse until combined and slightly crumbled. We aren't trying to turn this into a fine powder, just combine and break up the herbs/garlic.
Add onion, potato, carrot, eggs, bell pepper and pulse until no chunks are left.
In a large bowl add the ground beef, lamb, contents of the food processor and leftover 1/2 cup of oats. Using your hands, combine thoroughly.
Grease a high wall loaf pan (some of the metal ones have short walls, you'll know pretty quickly if your loaf will fit) with butter or fat of choice. You could also use parchment, but I like the added flavor of butter. Stuff your loaf pan with the meat mixture using your hands to form a rounded top.
Put meatloaf in the oven and cook for 60-75 minutes until fully cooked. Length of cook time will depend on oven, bread pan, how much water content in veggies, etc. I'll usually pull my first piece from the center, if it's undercooked you'll see a bit of pink - it's a moist loaf, so don't let that fool you into thinking it's undercooked. At my house it takes 60 minutes, elsewhere I've had it take the full 75.
Top with sauce, reserving some for topping individually plated slices. If you have extra fresh thyme or oregano, it's phenomenal on top and on individual slices, as well. Enjoy!

Notes

Adding whole oats prior to mixing adds a bit of texture. If you'd like a bit more texture, you could chop/mince your onion and add it at the same time in lieu of adding it to the food processor. This will lead to a bit less moisture in your loaf, as well.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	515
Fat:	34 g
Carbohydrates:	20 g
Protein:	33 g
Cholesterol:	112 g
Sodium:	1457 mg
Fiber:	2 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.