Very often, the dishes I dream up start with a hankering for one ingredient. For instance, this honey-garlic-scallion meatloaf was born out of a craving for honey. Naturally, and as all normal and well-balanced people do, I pushed all other responsibilities aside while I explored the myriad dishes I could make with honey as the star ingredient. I won’t bore you any longer with the stream of consciousness battle that ensued and landed me at honey-garlic-scallion meatloaf, I’ll simply provide the recipe and encourage you to drop everything you’re doing and make it.
For the Honey-Garlic-Scallion Meatloaf:
1 bunch scallions, finely chopped
4 cloves garlic, crushed
2 TBSP coconut oil
1 lb. grass-fed ground beef
1 lb. ground pork
2 tsp Worcestershire sauce
2 TBSP plain Greek yogurt
Freshly ground black pepper
For the Honey Sauce:
1/4 cup honey
1/4 cup gluten-free soy sauce
2 tsp ground ginger
Several twists of freshly ground black pepper (about 1/2 tsp)
Preheat oven to 350 degrees. Reserve about 3 TBSP of scallion to use as a garnish.
Heat coconut oil in a small skillet or sauté pan. Add remaining scallion and crushed garlic. Sprinkle with salt and pepper and cook until wilted. Set aside to cool slightly.
In a large mixing bowl combine meats, honey, Worcestershire, yogurt, scallion-garlic mixture, a pinch more salt and more pepper. Mix thoroughly with hands.
Form two even loafs and place in a baking dish or roasting pan. Place in oven and bake for about 40 minutes, or until internal temperature is 165 degrees. Remove from oven and let rest for five minutes, then drizzle with sauce and reserved scallions.
For the sauce, combine all ingredients in a small saucepan and bring to a simmer. Simmer for about five minutes and then drizzle over meatloaf.
I served this with sautéed mushrooms and a baked sweet potato and it made me want to shout from the mountaintops that healthy, clean eating can be so delicious. Please make this, enjoy it, and tell everyone you know to stop balking at “-free” eating. Thank you.