Meatloaf

We have left this gluten free and used quinoa flour instead of breadcrumbs. Plus we are using the anti-inflammatory goodness of turmeric! This recipe is ideal when baked in a medium sized cast iron pan. Double the recipe if you are going with a classic meatloaf pan.

Ingredients

¼ cup organic Dijon mustard
¼ cup organic ketchup
½ cup onion (diced)
½ cup carrot (diced)
½ cup celery (sliced)
2 cloves garlic (sliced)
½ teaspoon sea salt
2 teaspoons turmeric
1 heaping teaspoon cumin seeds
2 pinches of cayenne pepper
500g ground bison or island pastures beef
1 egg
2 heaping tablespoons quinoa flour

Directions

In a small mixing bowl, combine the mustard and ketchup and set aside.
Sauté the onions, carrots, celery and garlic in a medium cast iron or oven proof non-stick pan until lightly browned.
Add the salt, turmeric, cumin seeds and cayenne and sauté for another 30 seconds. Now transfer to a mixing bowl and add the ground meat, egg and quinoa flour. Mix very well. **make your own quinoa flour by grinding raw quinoa in a coffee grinder**
Transfer your meatloaf mix back to your oven proof pan that you sautéed the veggies in (or into your meatloaf pan if you are doing a larger batch) and flatten the mixture out in a nice even layer.
Top with the mustard/ketchup blend and then place in a preheated 375° F oven until it is cooked through.
Serve with a small portion of your favourite grain/legume and lots of veggies.

PREP 25 mins
COOK 30 mins