Some nights, you just want something warm and comforting for dinner. It doesn’t matter if it’s healthy (although it’s a perk if it is!), as long as it’s meaty, filling, and reminds you of your childhood. Honestly, though, I don’t remember my mom EVER making meatloaf (she claims she did a couple of times, but also makes no secret of the fact that she doesn’t like it). Because of that, I started from scratch on a meatloaf recipe when my sweet husband requested it a few years ago.
Let me tell you, this is some of the best meatloaf I’ve ever had. The balsamic ketchup sauce on top adds a layer of sweetness that the meatloaf itself is missing, while the diced (instead of shredded) carrots and celery add some texture that most meatloaf is missing. If you have a picky toddler, feel free to shred the veggies into it instead to sneak some extra nutrients into their diet (although my 1 year old ate as much of it as I did!). That’s my favorite part about meatloaf– the ingredients are extremely forgiving, so eyeballing it is totally fine! Plus, the essential oils I use in it add some awesome benefits to it that normal herbs don’t.
Basil Essential Oil Benefits
- Acts as a cooling agent for the skin
- Promotes mental alertness and lessens anxious feelings when diffused
- May help to ease monthly feminine discomfort*
Oregano Essential Oil Benefits
- Used as a powerful cleansing and purifying agent
- Supports a healthy immune system*
- Supports healthy digestion and respiratory function*
- Offers powerful antioxidants*
This meatloaf recipe has SO many great features, but the best of it is this: it tastes awesome. What’s the point of a recipe if it doesn’t taste great, right? It’s kid-and-mom approved! If you’re looking for a side dish that’ll add a little color to your plate– and even more essential oil goodness– check out this mashed sweet potatoes recipe!
Meatloaf Recipe with Basil and Oregano Essential Oils
2 lbs ground beef or turkey (or a mix)
1 large carrot, diced or shredded
2 stalks of celery, diced or shredded
1/2 sweet onion, diced
1/2 c breadcrumbs (make sure these are dairy-free if you need them to be)
1/4 c ketchup
1/8 Dijon mustard
1 T parsley
1 drop Oregano Essential Oil
1 drop Basil Essential Oil
Salt and pepper to taste
1 c ketchup
1/4 c GOOD balsamic vinegar (it’ll keep the sauce thicker)
Salt and pepper to taste
- Pre-heat the oven to 400* and prep a 9×13″ pan with foil.
- Combine the sauce ingredients in a bowl and set aside.
- In a large bowl, mix together all the meatloaf ingredients (your hands will work best for this, so have the dish soap ready to cut the fat!). Add more breadcrumbs as necessary.
- Form it into a loaf in the pan. Longer and wider will make it cook faster and give you more area for sauce, but that’s personal preference (since I firmly believe food is just a vehicle for sauce)!
- Cover the meatloaf in the ketchup/balsamic sauce, including the sides. I usually pour it down the center of the meatloaf and then use a spoon or spatula to spread it around, allowing it to spill over the edges of the meatloaf.
- Bake for 45 minutes- 1 hour.
- Allow to cool for a few minutes so it sticks together better when you slice it.
- Serve with mashed sweet potatoes and something green.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.