Meat Loaf Tonight!

April 21, 2021

This recipe is straight-forqward, can be put together in about 10 to 15 minutes (just put the ground beef in the fridge the night before to let it thaw), and takes about 45 minutes to an hour to bake. Because we have beets in the garden, I used beet greens in my version, today.


INGREDIENTS:

-2 lbs grass-fed ground beef (if you use commercial beef, the meat loaf will not hold together)

-1 small onion, chopped

-1 small carrot, chopped

-1 clove of garlic, chopped

-1/2 cup Parmesan cheese, grated

-1 egg, slightly beaten

-1tsp chopped herb of choice (oregano, thyme, sage, etc.)

-1/4 cup chopped parsley (optional, good if you have it, but don't let lack of parsley keepy you from making meatloaf)

-Salt and Pepper to taste (I use about 3 tsps of salt and a couple of dozen grindings of pepper, but follow your taste)


OPTION: ADD GREENS TO YOUR MEAT LOAF

Add:

-1 cup greens (spinach, beet greens, kale, etc.)

  • Blanche them in hot water for 1 minute (30 seconds for spinach), run cold water over the greens to stop the cooking, squeeze out the water and chop finely
  • If your greens have a substantial mid-rib, as does kale and beet greens, remove as much of the mid-rib as is convenient.

Omit:

-Herb and add a generous grating of nutmeg


DIRECTIONS:

Pre-heat oven to 350 degrees F

Mix ingredients in a large bowl (don't over-mix)

Shape into one or two loaves in a shallow roasting pan (I make 2 loaves if I am in a hurry, because it cooks a little quicker)

Bake for 45 minutes to an hour (until instant read thermnometer reads 160 degrees)


If you have the time, baste the meat loaf once or twice during the last 15 minutes of cooking, with the pan juices.

(Don't over-cook, because the Parmesan cheese will melt out of the meat loaf)


Let rest 5 minutes, slice and serve.

Ben Blanchet

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