Updated: Apr 23
1 lb. organic ground beef - lean
1 lb. organic ground pork - lean
2 slices of old, whole grain bread, chopped, about 1 cup
1 lb. of cottage cheese
1 cup Greek yogurt
2 carrots, minced
2 shallots, minced
4 cloves of garlic, minced
2 eggs, whipped
1 teaspoon of fresh each, Thyme, Italian Parsley
1 teaspoon of spice mix - listed below
1/2 cup of fresh homemade catsup - see the blog of recipe
1 teaspoon ground mace
1 teaspoon ground celery seed
1 teaspoon of fresh ground nutmeg
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon of sea salt
1 tablespoon ground bay leaf
1 tablespoon ground mustard seeds, yellow
2 tablespoon ground white pepper
2 tablespoon ground seeds of paradise
2 tablespoons raw sugar
Mix together and store in an airtight jar.
Preheat oven to 250 degrees
Place cottage cheese in a mesh strainer lined with cheesecloth to drip out excess liquid
In a medium skillet sauté shallots, carrots until soft, remove from heat, add garlic and the spice mix, stir to coat. Set aside to cool.
In a small bowl place yogurt, draining off any liquid from the top, next add herbs and eggs, stir to combine.
In a large bowl place the chopped bread, followed by cottage cheese and sauté veggies, mix to coat the bread. Now add meat and yogurt mixture, using hands to combine. Let mixture stand in the bowl for an hour so that bread soaks up any liquid.
Form into a loaf on a parchment-lined baking sheet.
Make for 2 hours in a low and slow oven. At the last 1/2 of baking, coat loaf with catsup and return to oven. Remove, and tent with foil or at least 10 minutes before serving. Note: do not let the foil touch the top of the loaf.