Meatloaf with sun dried tomatoes

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 60 min
• 🍽️ Servings: 6-8

Ingredients

• 2 oz (60 g) sun dried tomatoes
• 1 lb grass-fed beef
• 6 oz (170 g) mozzarella cheese, shredded
• 2 pastured eggs, beaten
• 2 cloves garlic, minced
• 1 slice sourdough bread
• 2 Tbsp milk
• 1 tsp pickling salt
• 1 Tbsp coconut oil (92°F melting point) or butter (for sautéing and greasing)
• Optional: 1 medium onion, finely chopped
• Optional: 1 bell pepper, finely chopped
• Optional: 1 tsp basil
• Optional: ½ tsp dried oregano
• Optional: ½ tsp dried thyme

Directions

1. Preheat the oven to 350°F (180°C). Grease a 9x5x3 inch (23x13x8 cm) baking pan (preferably glass) with coconut oil or butter.
2. Place sun dried tomatoes in a small bowl, cover with boiling water, and let stand for 10 minutes until softened. Drain, chop finely, and set aside.
3. Tear sourdough bread into pieces and soften in milk in a small bowl.
4. If using, sauté onion and bell pepper in 1 Tbsp coconut oil or butter in a frying pan over medium heat until the onion turns translucent.
5. In a large mixing bowl, combine ground beef, softened bread with milk, chopped sun dried tomatoes, shredded mozzarella, beaten eggs, minced garlic, pickling salt, and optional ingredients (sautéed onion and bell pepper, basil, oregano, thyme) if using. Mix thoroughly.
6. Press the mixture into the greased loaf pan.
7. Bake for 60 minutes.
8. Remove from oven, let rest for 5-10 minutes, then slice and serve.