Grassfed Meatloaf with Summer Squash, Eggs, Flax & Chia Seeds

Loaded Meatloaf

Now that Halloween is over but Thanksgiving is not quite here, this is the perfect time to roll out one of my weeknight favorites.  This is a recipe that I make so often I don’t usually think much about it, but I have been tinkering with it for years now so I’m really happy to share where it’s at.

It started as a variation of a meatloaf recipe from the South Beach Diet.  The original version calls for ground turkey, egg whites, ground oatmeal and shredded zucchini, among a few other ingredients.  I’m not one to shy away from good sources of fat, so I almost always have preferred making it with ground grassfed beef and whole eggs instead of their leaner counterparts.

Over the years the ground oatmeal has turned into ground nuts or seeds, usually some variation of flax, chia, almond or pumpkin seeds.  The zucchini, however, has always been there, it fills out the meatloaf, adds moisture and is an easy way to sneak extra veggies into dinner.

I have found that the more I make this recipe the more eggs I use.  They really help keep the meatloaf moist and add a lot of flavor, it’s almost like swirling a little bit of quiche into every bite.  If you aren’t as into eggs as I am, or you don’t like a really moist meatloaf, just scale them back and the recipe will be fine.

Don’t be afraid to make a big batch of this stuff because it makes great leftovers.  And if you feel like mixing it up a bit try adding bacon or mushrooms!

Loaded Meatloaf

1 lb grassfed ground beef

4 eggs

1 medium summer squash/zucchini (1/3-1/2 lb)

1/2 red onion (about 1/4 lb)

2 tbsp chia seeds

2 tbsp flax seeds

2 tbsp pumpkin seeds

1 1/2 tsp sea salt

1 tsp garlic powder

1 tsp smoked sweet paprika

1/2 tsp fresh ground black pepper

Preheat the oven to 350F

Pumpkin, Chia and Flax Seeds

Add the chia, flax and pumpkin seeds to a spice grinder or food processor and grind to a find powder.  If you don’t have any of these ingredients on hand then equal parts of other nuts or seeds will work just as well.  Also, here I’m showing white chia seeds and golden flax seeds, both have different colored varieties but I don’t know of any big nutritional difference between the two so I usually just get whichever is cheaper in the bulk bin.

Shredded Red Onion and Summer Squash

Rinse the zucchini and trim, along with the onion.  In a food processor or by hand shred both and set aside.

Grassfed Beef

In a large bowl mix the ground beef, eggs, shredded veggies, ground seeds and seasonings.  I find it is easiest to mix by hand, you can use a glove if you don’t want raw meat on your hands.

Grease a 9 x 5 bread pan and fill with the meatloaf mixture.  Bake for 1 hour, then let cool thoroughly before slicing and serving.

Loaded Meatloaf

 Yields 4-6 servings


2 Responses to “Grassfed Meatloaf with Summer Squash, Eggs, Flax & Chia Seeds”
  1. Laura says:

    What temperature do you cook it at?

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