JAN2024 – Rustic Meatloaf

1/3 cup (75 mL) cornmeal (or breadcrumbs)
1/3 cup (75 mL) ketchup
1/3 cup (75 mL) water (or 1 egg)
1 tsp (5 mL) beef bouillon (liquid or paste)
1 tbsp (15 mL) wheat-free tamari sauce (or soy sauce)
Good shake pepper, garlic powder, onion powder
375 gram (3/4 lb) ground beef
375 gram (3/4 lb) ground pork (or turkey)

Preheat oven to 350 degrees.
Prep a baking sheet by lining it with tinfoil or parchment paper (catches all the
mess to make cleanup easy).
In a large mixing bowl, blend/beat together the first 6 ingredients.
Add the meat, and chop/stir with a big spoon to blend it thoroughly. (I usually set
aside the spoon after a bit and use my hands to “fold” the meat from the outside
into the center of the bowl around and around until it’s evenly mixed. Wear
plastic gloves if this grosses you out.)
Plop the meat mixture onto the baking sheet and shape the meat with your hands
until it’s a flat rectangle shape roughly 4 x 8 inches.
Bake for one hour and remove from oven. Let rest for 5 to 10 minutes before

Notes: This was originally a Company’s Coming recipe. I rarely find packages of
meat under about 450 – 500 grams so after a while of measuring precisely (and
freezing the meat I didn’t use) I decided to just mix all of the meat with a little
extra of everything else, then make two smaller meatloaves to be sure it cooked
thoroughly. Also, I substituted in the cornmeal, water, and wheat-free tamari for
allergy reasons – it still holds together nicely. Spaghetti sauce is a nice change
from the ketchup occasionally. This isn’t a “precise science” recipe. It’s meant to
be easy. Do what works for you!