As The Kid get’s older – and a little pickier – I try to keep a lot of his favorite foods at the ready in the fridge. He has developed a taste for smoked salmon over cream cheese and toast, as well as fish sticks and some tarter sauce. These are always in the house. But what about something for the whole family? I don’t think there is anything like meatloaf. You can almost throw in whatever happens to be in the vegetable bin, mix it all up, and voila, meatloaf.  As long as you have some ketchup to cover up  any mistakes or omissions you are good to go.

In honor of this – let us say, random – approach to the classic family dish, here is my recipe for meatloaf built around a few staples that hopefully you should always have at the ready (including a pound of grass-fed ground beef in the freezer) when you just don’t have time to get to the grocer that day.


1 lb grass-fed ground beef

1 cup beef broth

1/2 cup old-fashioned oats

1 large egg

1 small onion

1 celery stalk

1 carrot medium

3 cloves garlic

2 tablespoons dijon mustard

2 tablespoons tomato paste

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil


Preheat oven to 450 degrees.  Combine beef broth and oats in large bowl and let sit for at least five minutes. Dice garlic, onion, celery and carrot. Cook vegetables over medium heat along with olive oil until soft. Add vegetables to soaking oats, along with beef, egg, mustard, tomato paste, salt and pepper. Mix with spoon. Place mixture on rimmed baking sheet and make two rectangular loaves, roughly 4 x 6 inches in dimension.

Bake for approximately 25 minutes, until cooked through.

Goes well with mashed potatoes and peas.


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