Grass Fed Meat Loaf with Feta and Cranberries

This meat loaf will fill your kitchen with a wonderful nostalgic aroma, it is comfort food at its finest. Moms meatloaf, but with a few modern twists. The extra step of sautéing the veggies is well worthwhile-- if you are in a rush you could potentially skip this step, but I wouldn't! 

Adding the cranberry sauce to the typical ketchup topping (especially if you make them both yourself!) creates a dish worthy of company, and the feta adds a subtle creaminess that blends well with the rest of the flavours. 

Grass Fed Meat Loaf with Feta and Cranberries

1 tbsp coconut oil

3 onions (mine were smallish, you want a generous cup when chopped)

2 stalks celery

2 cloves of garlic

1 tsp each dried rosemary and thyme

2 lbs grass fed ground beef

3 eggs

1/3 cup coconut flour

1 tsp sea salt

1 tsp fresh ground black pepper

¾ cup crumbled feta cheese

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½ cup cranberry sauce (recipe here)

¼ cup organic ketchup (see below for recipe if you want to make your own!)

Preheat oven to 375F

Finely dice onions and celery, and sauté in a cast iron pan over medium heat with the coconut oil for about 5 minutes. Add the garlic, rosemary and thyme, and continue to sauté until everything is fragrant and just starting to brown. Remove from heat and set aside to cool.

Combine the rest of your ingredients EXCEPT the cranberry sauce and ketchup in a large mixing bowl. Mix well to combine. Add the sautéed vegetables and mix till evenly distributed.

Grease a 9X13 glass baking dish, and shape the mixture into a nice even oval shape.

Mix together the cranberry sauce and the ketchup, and coat the meatloaf with the mixture, ensuring you cover the entire loaf.

Bake in preheated oven until the internal temperature reaches at least 165F, approx 45-50 minutes.

Serve hot.

Homemade Ketchup

A homemade option for that ever so popular brand that starts with H J

1 can organic tomato paste

¼  cup raw apple cider vinegar

2 tbsp coconut sugar

1 clove of garlic, pressed or finely chopped

1/8 tsp allspice

1 tsp salt

2 tsp molasses

1 cup water

Mix all ingredients in a small pot, bring to a boil and simmer for about 8 minutes.  Cool before using. Store in the fridge for up to a week, or freeze in small jars that you can thaw one at a time.