Uprising Bread Meatloaf with Cauli Mash
Jun 17, 2021
Posted by: William Schumacher
Feel like having an old familiar meal? Meatloaf is a great one. When you see how easy it is to make, you'll understand why so many families had it on regular rotation in the weekly menu.
This one uses Uprising Superfood Bread instead of the canned breadcrumbs or white bread that you’d find in a typical meatloaf. You'll welcome the swap—besides being friendly to gluten-free, keto, and paleo diets, our Uprising Bread contains no added sugar and is packed with proteins, fiber, and healthy fats. We also used it to make a savory breadcrumb to top the cauliflower mash for a home-run dinner.
1 pound of ground beef
1 medium white onion
1 Tbsp oregano
2 cloves garlic
2 eggs
6 Tbsp tomato ketchup, sugar-free if you're keto
1/2 cup of half and half
1 head of cauliflower
3 Tbsp butter
a few sprigs of thyme
salt and pepper
olive oil
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Prepare the ingredients
Set the oven to 375 degrees and set a pot of boiling salted water on the stove. Now, mince the yellow onion and the garlic cloves. Spread all but one of the Uprising Bread slices out on a sheet pan and drizzle them with olive oil, salt, and pepper and scatter half of the minced garlic over them. Pop them in the oven to toast while you mix the meatloaf. For bonus points, flip them halfway through to get crispiness on both sides.
-
Mix the meatloaf
Crumble one slice of the Uprising Bread and cover it with a splash of the half and half (save the rest for our mash!). When the bread has soaked up the milk, whisk 2 eggs into it. Now, in a large bowl and with clean hands, mix the rest of the garlic and the minced onion in with the beef along with the oregano, some salt, and some pepper. Fold the soaked bread and egg into this mixture—it's going to keep our meatloaf bound together.
-
Bake and mash.
Now, the toasts should be done and can be pulled out of the oven. Form the meatloaf shape on a sheet pan or in a loaf pan lined with tinfoil. When you've got your shape, paint it all over with the tomato ketchup—this step will give the meatloaf that classic savory crust. You can put the meatloaf in the oven and bake it for around 30 minutes or until the internal temperature reaches 160 degrees F. While the meatloaf bakes, add the cauliflower to the boiling water. Let them simmer until soft, and then drain the water.
-
Serve And Enjoy
Mash the cauliflower with the rest of the half and half and the butter, seasoning to taste with salt and pepper. Pick the thyme over them and fold it through while they're still hot. Now chop up the Uprising Bread into chunky, rustic breadcrumbs. Hold them warm while you slice the meatloaf. Two thick slices on each plate look great, with a heap of our cauliflower mash. Scatter the cauliflower mash with the Uprising Superfood Breadcrumbs, drizzle with a bit more olive oil and serve it all immediately. Bon appetit!
Feel like having an old familiar meal? Meatloaf is a great one. When you see how easy it is to make, you'll understand why so many families had it on regular rotation in the weekly menu.
This one uses Uprising Superfood Bread instead of the canned breadcrumbs or white bread that you’d find in a typical meatloaf. You'll welcome the swap—besides being friendly to gluten-free, keto, and paleo diets, our Uprising Bread contains no added sugar and is packed with proteins, fiber, and healthy fats. We also used it to make a savory breadcrumb to top the cauliflower mash for a home-run dinner.
1 pound of ground beef
1 medium white onion
1 Tbsp oregano
2 cloves garlic
2 eggs
6 Tbsp tomato ketchup, sugar-free if you're keto
1/2 cup of half and half
1 head of cauliflower
3 Tbsp butter
a few sprigs of thyme
salt and pepper
olive oil
-
Prepare the ingredients
Set the oven to 375 degrees and set a pot of boiling salted water on the stove. Now, mince the yellow onion and the garlic cloves. Spread all but one of the Uprising Bread slices out on a sheet pan and drizzle them with olive oil, salt, and pepper and scatter half of the minced garlic over them. Pop them in the oven to toast while you mix the meatloaf. For bonus points, flip them halfway through to get crispiness on both sides.
-
Mix the meatloaf
Crumble one slice of the Uprising Bread and cover it with a splash of the half and half (save the rest for our mash!). When the bread has soaked up the milk, whisk 2 eggs into it. Now, in a large bowl and with clean hands, mix the rest of the garlic and the minced onion in with the beef along with the oregano, some salt, and some pepper. Fold the soaked bread and egg into this mixture—it's going to keep our meatloaf bound together.
-
Bake and mash.
Now, the toasts should be done and can be pulled out of the oven. Form the meatloaf shape on a sheet pan or in a loaf pan lined with tinfoil. When you've got your shape, paint it all over with the tomato ketchup—this step will give the meatloaf that classic savory crust. You can put the meatloaf in the oven and bake it for around 30 minutes or until the internal temperature reaches 160 degrees F. While the meatloaf bakes, add the cauliflower to the boiling water. Let them simmer until soft, and then drain the water.
-
Serve And Enjoy
Mash the cauliflower with the rest of the half and half and the butter, seasoning to taste with salt and pepper. Pick the thyme over them and fold it through while they're still hot. Now chop up the Uprising Bread into chunky, rustic breadcrumbs. Hold them warm while you slice the meatloaf. Two thick slices on each plate look great, with a heap of our cauliflower mash. Scatter the cauliflower mash with the Uprising Superfood Breadcrumbs, drizzle with a bit more olive oil and serve it all immediately. Bon appetit!
