Chipotle Spiced Meatloaf with Sweet Onion Gravy

Prep Time: 15 min Cook Time: 75 min

Chipotle Meatloaf

1# grass-fed, organic beef (90/10 or 85/15)
2 Chipotle pork sausage links, meat taken out of casing (can sub hot Italian)
1 egg
1 tbsp coconut flour
1 tsp salt (alder wood smoked if available)
1 tsp lemon juice
1/2 tsp black pepper
1 TB plus coconut oil for greasing pan

Directions:

1. pre-heat oven to 350 degrees F
2. Grease a loaf pan with coconut oil
3. Put all ingredients in a 2-4 qt. bowl and mix thoroughly
4. Put mixture into loaf pan and press down until it is even and place in oven
5. 30 min into cooking, spread TB coconut oil on top of loaf
6. 45 min into cooking, spread 1/3 onion mixture onto top of loaf
6. After 1 hour of total cooking time, remove loaf from oven checking temperature with a thermometer (should read at least 155 degrees F)
7. Let rest 5 min
7. Slice either in pan or on cutting board and top with Sweet Onion Gravy (recipe follows)

Sweet Onion Gravy

1/3 c organic, virgin coconut oil (can sub butter or olive oil)
2 large Vidalia onions
1/2 750 ml bottle white wine (preferably dry such as Sauvignon Blanc)
2 c good quality low sodium organic chicken stock
1/2 tsp smoked salt (optional)

Directions:

1. Heat a cast iron or stainless steel skillet to medium-low, add coconut oil
2. slice onions in half, remove root by slicing diagonally, then slice 1/4" thick
3. Add onions to skillet and cook, stirring occasionally, until light brown and soft (about 45 min). Turn heat lower if they begin to burn.
4. Turn heat to medium-high
5. Add wine and let reduce until only 1/3 of the original liquid remains
6. Add Stock and reduce until is resembles a gravy consistency, hold warm



But Jocelyn, wine couldn't be hunted or gathered! True enough, but although the wine and the sophisticated production of it that we know now did not exist. Most likely the first human to leave grapes outside to find it fermented a few days later came a lot earlier than the large-scale production of it. However, I also am not physically hunting or gathering my food so I feel some exceptions can be made in the spirit of blending stone age and new age cuisine. I will be delving into the history of wine and winemaking in a later post, so stay tuned if it peaks your interest.