A great dish for freezing, and reheating for a quick, high-protein meal. Thanks to Tyler Florence for the inspiration.

Time Required: 1 hour, 15 mins
Level: Medium
Serves: 8


Extra-virgin olive oil*
1 onion*, finely diced
2 garlic cloves*, minced
2 bay leaves*
2 red bell peppers*, diced
2 tomatoes*, diced
1/4 cup chopped parsley*
1 bottle Simply Natural Organic ketchup*
1 tablespoon Worcestershire sauce
Salt and Pepper

3 slices bread*, crusts removed, torn into chunks
1/4 cup whole milk*
2 1/2 pounds ground beef, pork, or bison*
2 eggs*
Leaves from 2 thyme sprigs*
Salt and Pepper


Preheat the oven to 350 degrees F.

– Coat a skillet with oil and place over medium heat.
– Saute onion, garlic, peppers, and bay leaves for 5 mins
– Add tomatoes
– Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper.
– Simmer 5 minutes
– Remove it from the heat, and set aside.

– Place bread and milk in a bowl and let it sit
– In a large mixing bowl, combine meat, eggs and thyme with 1 1/2 cups of relish; season with salt and pepper.
– Squeeze the excess milk from the bread and bread to the meat
– Lightly oil a cookie sheet
– Transfer the mixture to the center of the cookie sheet and form into a log
– Coat the top of the meatloaf with another 1/2 cup of the tomato relish
– Bake the meatloaf for 1 hour until firm.
– Serve with the remaining tomato relish on the side.
– Enjoy!

373 cals / 25g carbs / 17g fat / 34g protein


*Items delivered to our door by SPUD