Herbie Meatloaf

January 2, 2019


I have always liked meatloaf. But this is the first meatloaf I have made were the sauce is pretty good.

Previous tries were too thin or to much like pasta sauce. I think ground beef is the best flavor for meatloaf but if you want to lean it out a bit or make it a bit cheeper, then using a little turkey can help with that. Just so you know it is a little tricky to figure out when the loaf is cooked through since the tomato paste leaves things looking pink even when it is very cooked. 







  • 3 lb of ground meat(I did 2 lb beef 1lb turkey, makes it a bit cheeper)

  • 3 garlic cloves minced

  • 2 eggs

  • 4 tbsp tomato paste

  • 2 tbsp coconut aminos

  • 2 tbsp sage

  • 1 tbsp rosemary

  • 1 tbsp oregano


  • 2 tbsp tomato paste

  • 2 tbsp coconut aminos 




Pre heat oven to 350ºF

  • Get out a large baking pan

  • Mince garlic

  • In a large bowl combined meat, garlic, eggs, coconut aminos, tomato paste, and spices

  • I mash it with my hands

  • Dump it onto the baking pan

  • form a even loaf or mound

  • Place in oven for 30 minutes

  • With a fork whisk together tomato taste and coconut aminos to make the sauce

  • After the 30 minutes is up take loaf out and spread sauce on top

  • Put back in the oven for 30-45 minutes (should only take 30 but test)


The tomato paste will make the meatloaf look a little pink so don’t get tricked and over cook it



Please reload

© 2016 by Celiac on the Range Proudly created with Wix.com