Dr. Paul’s Meatloaf

by drpaul

A great source of flavorful protein and that always has leftovers. One key is to use organic grass fed ground beef with at least 15% fat; using ground sirloin that has 5% or 10% fat can lead to a ‘dry’ meatloaf (please read Fat is Good).

Note from Dr. Paul: You can put this entire recipe together in the time it takes for your oven to heat to 375º – it’s that easy!

2 lbs organic grass fed ground beef (or bison)
1 onion, chopped
2 tablespoons organic butter
2 organic eggs
2 stalks celery finely chopped
1 organic carrot, shredded
1 organic zucchini, shredded
1/2 cup organic oats (quick or rolled, but definitely organic; commercial oats are contaminated with gluten) this can be optional
1 tablespoon Dijon mustard
1 tablespoon cooking sherry (optional)
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon EACH oregano and marjoram
1/4 cup organic ketchup
Yams (or red, white or Yukon gold potatoes)
Optional: rosemary (fresh or dried)

  • Preheat oven to 375º F
  • In medium size sauce pan over medium heat, melt butter and cook onion and celery until soft
  • In large glass measuring cup or small bowl, mix eggs, Dijon mustard and sherry
  • Add ground beef, onions, egg mixture, shredded vegetables oats, and seasonings into large mixing bowl
  • Scoop mixture into loaf pan or 9 x 12
  • Bake for 40 minutes

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