Garden Grass Fed Meatloaf

Who doesn't love meatloaf?! Well you might not if the only time you eat it, it is served on a Swanson's dinner tray. Personally I am a traditional meatloaf lover, I don't need bacon or cheese or whatever I just want lots of veggies and good meat covered in a tangy sauce...too much to ask for? I think not! From what I was told  "this is the best meatloaf I have ever had" lets see what you think.

what you need:

2 lbs. top quality Grass-fed Beef

1 1/2 C. Organic Oats

3 eggs

Mushrooms

Leek

Spinach

1/2 Onion Diced

2 Cloves Garlic chopped

Pepper

Tomato

Mustard

Tamari or Braggs Liquid Amino

1 tsp. Cumin
1/2 tsp. Chili Powder

S&P

Fresh Herbs of choice

1 T EVOO

Glaze

1/2 C. Organic sugar free ketchup or tom. sauce

1/4 C. Molasses

2 T. Apple Cider Vinegar 

1 tsp. Cayenne Pepper

The measurements for the veggies should all be about 1/4-1/2 C. when Chopped. I am a huge fan of the more the merrier when it comes to sautéing things and usually scarff what ever I don't use while I am waiting for the actual thing I am making to be complete.

Step 1: Pre-heat oven to 375˚, Dice Onions and saute till soft in EVOO.

 Step 2: Chop the peppers, mushrooms, leeks and garlic in small uniform pieces and add to the pan, saute for a few min., add a pinch of S&P, chili powder and Cumin.

cook till soft

Step 3: Add Chopped Tomatoes and thinly sliced Spinach to saute pan, cook till most the moisture is out. Set aside and let cool.

beautiful toms

Step 4: In a big bowl whisk eggs, add meat, oats and chopped herbs (parsley, sage, thyme and basil), 1 T Ground Mustard and 1 T Braggs Liquid Amino or Tamari and a pinch of S&P. Mix completely using hands. Stop Complaining there is no other way!

Step 5: Put in a loaf pan. Put loaf pan in oven. Cook for 40 min. or until the internal temp is 160˚. You will notice there won't be much liquid coming out of the loaf unlike when you use grain fed meat. Grass fed is very lean, no need to drain it!

Step 6: Make the glaze by combining all of the "glaze" ingredients and covering the top, cook for another 10min. Once done let cool.

Plate and eat!

Kitchen Tip: If you are only cooking for 1-2 you can easily portion half of it and freeze the other half. This was enough for dinner and lunch the next day. Just cover the pan in plastic wrap and put what looks like half of the meat into it and wrap it up, put in freezer. Now you have meatloaf for another time. Just place it in the fridge before work and cook for about 1-1.5 hours till its internal temp is at 160˚