GutRx Italian Meatloaf

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  • 1 pound Ground Sirloin - burger
  • 0.5 pound Ground Pork
  • 0.5 cup Polenta
  • 2 Eggs - slightly beaten
  • 2 tablespoon Fresh Basil
  • 2 tablespoon Fresh Thyme
  • 2 tablespoon Oregano
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 0.75 teaspoon Worcestershire Sauce
  • 6 ounce Parmesan Cheese
  • 0.25 cup Bone Broth
  • 0.13 cup Fresh Parsley - chopped
  • 8 ounce Fire-Roasted Tomatoes - canned,muir glen
  • Preheat oven to 350 degrees
  • In a large bowl combine the beef, pork, polenta, eggs, basil, thyme, oregano, salt, pepper, Worcestershire sauce, parmesan cheese, bone broth, and parsley.
  • Divide into two greased loaf pans and top each with ½ cup of fire roasted tomatoes. Place the loaf pans on a sheet pan and bake for 45-50 minutes until done.
To make an egg free version, you can simply omit the eggs here. The polenta and cheese will act as binders. You may replace the polenta with ¾ cup gluten bread crumbs. We recommend Ancient Harvest Quinoa Polenta for this recipe.
You may replace with the bone broth with an equal amount of lactose free milk or with an equal amount of canned tomato sauce.
We highly recommend purchasing freshly ground sirloin from your butcher. To do this, pick a 2 pound sirloin steak out of the case and have your butcher grind this on the spot for you.


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