What is a meatloaf without a good sauce? But what’s the point of a great sauce without an outstanding meatloaf? This Pine Nut Italian Meatloaf is the stuff. It’s like no other you’ve tried, but it’s amazing. It’s soft, juicy, and full of flavor. The pine nuts give it great texture and a complexity of flavors that you don’t want to miss, but it would be nothing without the perfectly balanced sauce that’ll make you want to accompany me to Italy.
Happy New Year, everybody! Hope you all got a big smooch on the lips when the clock struck midnight and got your glass slipper and were no longer stuck on an elevator with Ashton Kutcher.
While many are starting new journeys and striving towards their goals of 2016, today I’m celebrating my imperfections. I’ve made strides in my food photography over these last couple of months, but this week I might have taken a little step back… to my iPhone. Oopsie.
Long story short- I left some camera components in Nashville and was not reconnected with them in time to get good shots for this recipe. So what was my first instinct? No post! If it’s not perfect it’s crap.
“Quality over quantity” is what all the top bloggers will advise you, but right now perfection is not reality for me and I believe there’s enough quality and value in this post that outweighs a couple pictures. Plus, I’ve never been a perfectionist and I honestly don’t ever want to be. I have some really cool stories that were all brought to me in-part by my impulsivity and high probability to make frequent mistakes.
I had this “ah ha” moment where Kate Hudson was dazzled in diamonds singing “You’re so Vain” to me in a yellow dress (why am I making so many movie references today?) and I said to myself- post it for the people, don’t not post it just because you don’t want to look bad. Was there a double negative in there? Anyways, I made this recipe for my Runningwhole30 group not for shares on Pinterest so I’m happy to post it with my ole’ iPhone pictures.
Rant over, back to the meatloaf.
I can hear my brother-in-law now, MAAAAAARGE, THE MEATLOAF!
This man is s.p.o.i.l.e.d. You might feel bad for him seeing as though he lives with his wife and her younger sister, but he’s actually got it made. He has not one, but two women cooking, cleaning, and usually waiting on him hand and foot.
So yes, the recipe was for my Whole30 group, but the meatloaf actually went to Josh, who fortunately has no idea that I’m starting this challenge on Monday and since I cook all his food, he probably will be too.
Like all my recipes, this is easy. I made is twice this week and the second time, it only took me 5 minutes to get it in the oven. Hate to toot my own horn, but that takes talent.
It’s also Whole30 compliant, which I love because it’s an everyday entre that can easily be adapted to a healthier option and you feel like nothings changed at all. I’ve made it with a couple of different breadcrumb substitutes, but the texture and flavor given by the pine nuts is by far mine and my recipe taster’s favorite.
- 2 lb grass fed ground beef
- ½ cup + 1 tbsp pine nuts
- ½ medium onion, chopped
- 4 + 4 gloves of garlic, minced
- 2 eggs
- ½ + 1 tbsp parsley
- ½ + 1 tbsp basil
- 2 tsp salt, divided
- 2 tsp pepper, divided
- 1 tbsp olive oil
- 2 cans (6 oz) of tomato paste
- 6 oz of water
- 2 tbsp balsamic vinegar
- Preheat the oven to 350
- In a food processor, combine 4 cloves of garlic, onion, pine nuts, ½ tbsp parsley, ½ tbsp basil, 1 tsp salt, and 1 tsp pepper
- Allow it to process for at least 30 seconds or until everything is chopped up and well combined
- In a medium bowl, mix ground beef, eggs, and pine nut mixture very well until fully incorporated
- Put in the oven in a bread pan for 1 hr or until the sides are well browned
- While the meat loaf is in the oven, heat a small sauce pan on medium to low heat
- Add olive oil and saute your remaining 4 minced gloves of garlic
- Once they are aromatic and golden, add tomato paste and water and stir until a sauce forms
- Add balsamic and spices
- Heat until it boils and then reduce heat, cover, and allow it to simmer until the meatloaf is ready
- Once the meatloaf is well-done, spread the sauce evenly on the top and garnish with optional fresh basil and/or parsley
In other news, Mark and I are headed to Louisville today and I am also joining in on the BGB 17-day instagram challenge, which I am both pumped for and terrified about! I hope you have a great first weekend of the new year!
How did you spend your NYE?
What nuts are your favorite?
Whats something you’ve learned about yourself through blogging?
What type of personality are you?
My sister is type A and I love her for it. I used to envy it so much because I was all over the place and always screwing things up. I think I’m a type F, but I can only appreciate it now!