Mom’s Meatloaf

One of the first recipes I learned to make growing up was my Mom’s meatloaf. My Mom taught me how to make it and I enjoyed mixing the ingredients together with my hands. She and I would sneak a few tastes of the raw ground beef as we were making it. The recipe was from a Heinz barbeque cookbook. I never wrote the recipe down but over the years I have made this recipe countless times. And now, after removing the bread crumbs from the recipe, I still make it even though it should be considered Primal because of the raw milk.

What gives this meatloaf its distinct flavor is the poultry seasoning. Poultry seasoning is a combination of thyme, sage, marjoram, paprika, onion, rosemary and black pepper. I purchase organic poultry seasoning from Andy’s It is a combination of flavors first put together commercially by William Bell in 1867. I find poultry seasoning soothing, invoking the flavors of Thanksgiving. Perhaps this is why meatloaf is known as “comfort food.”

Preheat oven to 350 degrees.


1 small onion finely diced
1/2 cup of raw milk
2 eggs
1 teaspoon of poultry seasoning
1/4 cup of homemade ketchup
2 pounds of ground meat
beef, lamb, pork, buffalo, etc.
or a mixture of any ground meat

Combine the onion, milk, eggs, poultry seasoning and ketchup in a bowl.
Add the ground meat and mix together with you hands if you are comfortable doing this.
Place in a meatloaf pan. Bake for 1 hour. Let rest for about 10 minutes before serving.

You can put sliced bacon on the top half way through cooking.

I served this with mashed cauliflower and salad.

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