This is the easiest meatloaf I ever made and the juiciest.
2 pounds of ground meat- you can use a combination of beef, veal, pork or turkey and veal or just a single type. If you use only turkey make sure it’s a mix of white and dark meats so there is enough fat for flavor and moistness. To really get the most flavor use organic meats.
1 large organic onion chopped
2 cloves of garlic minced
1 14.5oz can of fire roasted tomatoes (I like Muir Glen organics)
2 eggs beat
1 tsp agave
½ cup Gluten free bread crumbs (Southern Home style Tortilla Crumbs or your favorite bread toasted and run through the processor)
2 tsp Fine Herbs from Penzey’s ( Hand-mixed from: chervil, minced parsley, chopped chives and tarragon)
Mix all ingredients and shape according to the shape of your crockpot. I have an oval 6.5 quart All Clad stainless steel insert crockpot which works great for everything. So I made an oval meatloaf. Now if you don’t want your meatloaf to cook in all of the wonderful juices and drippings that come out then put it up on a rack but for me that’s what makes it taste great and makes it so moist and juicy, your choice. Cook on low for 8 hours and serve.
This makes a lot of meatloaf which is great for freezing half for another night. Cook once, eat twice.