Laird’s Favorite Meatloaf Recipe
Laird’s mother used to make this organic meatloaf recipe, so it’s his nostalgic food. It’s the easiest thing in the world to do and tastes absolutely amazing. It’s a go-to favorite we like to recommend to people looking for an easy-to-make meal that’s packed with protein. It’s a healthy meatloaf recipe for athletes and one that won’t leave you feeling weighted down or bloated afterward.
What’s the secret? Aside from the love that only comes with an old family recipe, this athlete and bodybuilding meatloaf has a few simple hallmarks. Adding the kale keeps the meat moist, while packing in even more great fiber and protein. And, since the pan is lined with parchment paper, you can easily drain off the fat for a leaner meal. Just make sure not to go crazy with the barbecue sauce or it will be too rich!
Featured in Laird Hamilton’s book, Force of Nature: Mind, Body, Soul, And, of Course, Surfing.
Makes 8-10 servings
3 pounds organic ground beef (80% lean)
1 pound ground organic, free-range turkey
2 cups organic off-the-cob corn niblets
2 cups grated organic cheddar cheese
2 cups rolled oats
4 organic eggs, beaten
2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large onion, diced
1 bunch organic kale
3 tablespoons barbecue or teriyaki sauce
In a large bowl, combine beef, turkey, corn, cheese, oats, eggs, salt, and pepper. Do not over-mix.
Heat oil in a small skillet over medium heat. Add the onion and cook, stirring for about 5 minutes or just until softened. Add cooked onions to the other ingredients and mix in.
Line a 9”x13” baking pan with parchment paper. Transfer the meat mixture to the pan and pack densely. The mixture won’t rise.
Peel the kale stems and place kale over the top of the meat loaf so it forms a skin. Drizzle the barbecue or teriyaki sauce over the top of the kale in a grid pattern. Bake for 1 hour 15 minutes at 350, then remove from the oven and let sit in the pan for 30 minutes. Serve from the pan or transfer to a platter.