Rebecca's Glazed Meatloaf
May 11, 2018 • 0 comments
When hosting an Amish frolic, the farmer’s wife Rebecca often makes meatloaf. It’s a more affordable dish that’s easy to make ahead and make A LOT of. It's also a great family pleaser all year round. And her recipe is delicious!
- Prep Time:
- Cook Time:
- Servings: 12
Ingredients
- (3 lbs) Ground Beef
- (3 tsp) Nutritional yeast
- (2 tsp) Celery leaves (or seasoning of your choice)
- (1-1/2 cups) Maple Syrup (Glass)
- (1-1/4 Tbsp) Liquid smoke
- (1 cup) Water
- (3 eggs) 1 dozen - Brown Soy-Free Chicken Eggs
- (2 tsp) Fine Celtic Sea Salt, 1lb
- (1-1/2 cups) Organic Pre-Soaked Rolled Oats, 2lb
- (1 medium onion, chopped) 1lb - Yellow Onions
- (2 cups) Ketchup (ideally fermented)
- (1 cup) 1 pint - 100% A2/A2 Heritage Heavy Cream
Directions
1 - Mix ground beef, oatmeal, heavy cream, eggs, salt, onion, nutritional yeast, and celery leaves well and shape in bread or cake pans.
2 - Mix ketchup, maple syrup, liquid smoke, and water to make a sauce. Pour over meat.
3 - Bake uncovered at 350F for 1 hour.
*Make 1/3 batch for a family dinner, 2/3 batch if you want an extra loaf to freeze, and make a full batch to serve at your frolic.
**This recipe can also be made as meatballs! Shape the meat mixture into balls and lay them in a single layer in a pan. Pour sauce over top. They will bake faster than a meatloaf.
