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This is one of my favorite meatloaf recipes. It always gives you a moist, flavorful meatloaf that takes very little time to make.

As the video will demonstrate, all you really do here is mix everything together, pack it into the loaf pan and then bake. My tip for avoiding the infamous onion-crying is to stick the offending vegetable in the freezer for a few minutes. Or refrigerate it until cold. Either way, it'll work if it gets cold enough. Just don't let the thing freeze, as that'll take away the flavor.

If you don't want to bake the meatloaf right away you can seal the loaf pan in a zip lock bag (or something of the sort) and refrigerate it overnight (but no longer then that). When you want to eat it, simply remove the pan from the refrigerator and let it come to room temperature as the oven preheats. This is an important step. Never, ever stick a cold pan in a hot oven. Not unless you want to try to crack your loaf pan or explode your meatloaf.

You'll know your meatloaf is done when the center feels firm when pressed (as apposed to mushy) and it isn't draining any more meat juices.

That's it! Enjoy your meatloaf!

Sarah:)

Coconut Rosemary Meatloaf

Rosemary Meatloaf with Coconut Cream Concentrate recipe photo

Prepared using Grass-fed ground beef
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Preheat oven to at 350 degrees F.

Mix ground beef, salt, pepper, eggs, bread crumbs, water and coconut cream concentrate, soy sauce, onion, thyme, and rosemary.

Pack into a loaf pan greased with coconut oil or form into a loaf and place on a baking sheet with sides, such as a jelly roll pan. Bake in preheated oven for 1 hour. If desired, serve meatloaf with heated tomato sauce or gravy, or salsa.

Recipe submitted by Tammy, Cape Girardeau, MO

Submit your recipe here!

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This was really good! One of the better meatloaf's I've tried and made. The seasoning was perfect and it was moist and savory. 5 stars!
# Posted By Sarah | 10/11/09 8:38 PM
I've only made a couple meatloafs in my time but this one was by far the best. I didn't have coconut cream concentrate so I substituted the 1/2 C water with coconut milk. I'll definitely be making this again!
# Posted By Jake | 11/30/09 3:38 PM
We are grain-free, gluten-free. What could be used instead of the bread-crumbs? Normally when I make meatloaf, I add some shredded cheese. Or could coconut flour be used? If so, how much? Thanks for any ideas.
# Posted By Claudia | 3/4/10 8:06 PM
We have a GF meatloaf recipe here: http://www.freecoconutrecipes.com/recipe_Coconut_Flour_Meatloaf.htm. But if you wanted to try to make this one GF start out with about 1/4-13 cup of coconut flour and add another egg or two, depending on how the mixture looks.
# Posted By Sarah | 3/4/10 11:59 PM
You can also add quinoa flakes in place of bread crumbs for GF.
# Posted By Mike | 5/20/10 8:39 AM
I also just purchased Gluten-free bread crumbs, so I imagine those would also work??
# Posted By Deanne | 4/14/11 12:42 PM
Deanne: Yes it will!
# Posted By Sarah:) | 4/14/11 2:49 PM
I substitute almond flour for breadcrumbs, and also add one small grated zucchini for moistness and it has a great texture.
# Posted By Anna | 10/5/12 9:10 PM

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