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Lasagna meatloaf has all the delicious flavor of lasagna, without the noodles. Cheese is optional, and although it adds creamy mozzarella flavor, the meatloaf is more than satisfying without it. Marinara sauce, basil and oregano, onion and garlic…this all-beef meatloaf has it all. Plus three ingredients that hold the loaf together perfectly: eggs, finely chopped mushrooms, and gelatin.
Eggs are always used to bind meatloaf. This recipe only uses two. Raw mushrooms, very finely chopped (use a food processor) look a lot like breadcrumbs and in this loaf, have a similar job. They help the meat bind together, while also adding flavor and moisture. Powdered gelatin is the final binding agent, helping to give the meatloaf a sliceable texture. This trio—eggs, mushrooms, and gelatin—can be used with any meatloaf recipe.
Serve lasagna meatloaf with a spoonful of your favorite marinara sauce and fresh Italian herbs for a low-carb Italian meal.
Time in the Kitchen: 30 minutes, plus 1 hour and 15 minutes to bake
Preheat oven to 350 °F/176 °C.
Brush a loaf pan with olive oil.
Warm the olive oil in a skillet and sauté the onion and garlic over medium heat until soft, 5 minutes.
In a large bowl, mix together onion, garlic, mushrooms, marinara sauce, eggs, oregano and basil (and cheese, if using).
Add the ground beef to bowl and sprinkle salt on top.
In a small bowl, mix 1 tablespoon/15 ml water with the powdered gelatin. Let sit 1 minute then pour in 2 tablespoons/30 ml of hot water. Mix well and pour over the ground meat.
Use your hands to gently but thoroughly mix the ground meat with everything in the bowl.
Pack mixture into the loaf pan. Place the loaf pan on a rimmed baking sheet. Bake until meat loaf is firm to touch in center and has pulled away from sides of pan, about 1 hour and 15 minutes. Remove from the oven and let the loaf rest 15 minutes. Pour off liquid. Turn the pan over to carefully remove the loaf.
Serve with warmed marinara sauce, fresh basil and oregano.