April 21, 2021 • 0 comments
-2 lbs grass-fed ground beef (If you use commercial beef for this recipe, the meat loaf will not hold together).
-1 small onion, chopped
-1 small carrot, chopped
-1 clove of garlic, chopped
-½ cup Parmesan cheese, grated
-1 egg, slightly beaten
-1 tsp chopped herb of choice (oregano, thyme, sage etc.)
-¼ cup chopped parsley (optional, good if you have it, but don’t let lack of parsley keep you from making meat loaf)
-Salt and Pepper to taste (I use about 2 tsps of salt and a couple of dozen or so grindings of pepper, but follow your taste)
Option – add greens to your meat loaf:
-1 cup greens (spinach, beet greens, kale, etc.)
· Blanche them in hot water for 1 minute (30 seconds, if using 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.
- Herb and add a generous grating of nutmeg
Pre-heat oven to 350 degrees
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 thermometer reads 160 degrees)
If you have the time, baste the meat loaf once or twice over the last 15 minutes of cooking with the pan juices
(Don’t over-cook, because then the Parmesan cheese will melt out of the meat loaf)
Let rest 5 minutes, slice and serve.