Frost Meatloaf Recipe
Hello, Hex Squad! Today I’m sharing our Frost Meatloaf recipe with you. Dave loves meatloaf and it’s a comfort food for him. We hadn’t eaten it in years because most meatloaf is not gluten free. Recently, Dave and I decided to try to make a gluten free version that we would enjoy. What I especially love about this recipe is that it only takes 5 minutes to put together.
We typically use 90% lean bison or beef, locally raised, no antibiotics ever, grass fed and finished. The other meat we use, as directed by my dietitian is Force of Nature Regenerative Bison Ancestral Blend. The dietitian wants me eating liver infused food (even though I do not like the taste) to help my body recover from all of my surgeries. Thankfully for me, this meatloaf recipe hides the taste of liver!
Frost Meatloaf Recipe
Ingredients
- 2 packages of meat (2 lbs)
- 2 large eggs (mine come from our friend who raises chickens)
- 1 cup of Bob’s Red Mill Old Fashioned Rolled Oats Gluten Free
- 4 oz G Hughes Sauce Honey Barbecue Original Sugar Free
- 1.5 oz Publix Organic Spicy Brown Mustard
- Salt and Pepper to your specific tastes
Glaze
- 2 tbsp Sun Harvest or Honey Feast Orange Blossom Honey
- 4 oz G Hughes Sauce Honey Barbecue Original Sugar Free
How to Make the Frost Meatloaf
- Preheat the oven to 350.
- In a big bowl, mix the meat, eggs, gluten free oats, barbecue sauce, and mustard together thorougly.
- Split the mixture into two silicone non-stick baking pans.
- Mix the honey and barbeque sauce together in a small bowl for the glaze, split it in two, and pour over the top of the two meatloafs.
- Bake at 350 for 45 minutes.
- Let cool for one hour.
- Enjoy!
Honestly, the hardest part is letting it cool for one hour instead of immediately devouring it!
Final Thoughts
I’m not a professional food photographer, but I really do enjoy sharing the healthy recipes that Dave and I are using these days. The dietitian I’m working with to heal my gut had me discontinue almost all artificial sweeteners, as well as the Quest Bars that were a daily staple for me and the Ryse protein powders.
Instead, I now use Aloha Bars, specifically the chocolate caramel pecan bars that were recommended to me. For protein powder, I use PB2 Performance Peanut Protein Powder with Madagascar Vanilla. I like it, but not as much as I liked the Ryse powders.
I did GI-mapping with the dietitian, and found out that I had 2 different types of bacteria that were bad and very high, and some of my good bacteria were very low. So I had to change what and I how I eat. I’m also taking supplements to help heal my gut. It’s a very slow process but I’m making progress.
In March, I lost the ability to eat garlic, onions, and tomatoes. I was never able to eat bell peppers or eggplants without getting very sick. So when I lost the other three, it was devastating. I couldn’t even tolerate the powder / spice versions.
I started working with the dietitian in mid June, and by mid August I was able to start eating small amounts of onions and tomatoes, but not garlic yet. I’m hoping that within a year I will regain the ability to eat garlic. Some of the foods she’s had me eating are not ones I like, such as liver, but I have to admit it is working and helping me to heal.
I hope you’re doing well and that you enjoy seeing the Frost meatloaf recipe, as this is now a weekly staple in my household.
