We all love our comfort food but why not get protein and vitamins while eating that feel good food? Meatloaf made with 100% grass fed beef while make your taste buds happy and provide you with more Vitamin A, E and Omega-3 than most meatloaves. Give this recipe a try next time the family is craving meatloaf!
|Prep Time: 20 minutes||Cook Time: 1 1/4 hours||Serves: 4-6|
|2 lbs||Western Grassfed Ground Beef|
|1/2 cup||Finely chopped onion|
|1/2 cup||Finely chopped carrot|
|1/2 cup||Finely chopped celery|
|1/2 cup||Evaporated milk|
|3 tbsp||Chopped parsley|
|2 tsp||Chili powder|
|1 tsp||Dry mustard|
|2 cups||Bread crumbs|
|1 1/2 tsp||Salt|
- Preheat oven to 350°.
- Heat butter in a small skillet and sauté onion, carrots and celery until tender. Remove from the heat and let cool slightly.
- In a bowl, beat the 2 eggs and add the ketchup, evaporated milk, parsley, chili powder, dry mustard, and allspice. Stir the sautéed vegetables into the milk mixture.
- In another large bowl, mix together the Western Grassfed Ground Beef and breadcrumbs and salt. Then pour the egg mixture over the meat and using your hands, incorporate everything together.
- Pour into a 10 x 5 loaf pan and bake in a 350° oven for 1 hour to 1 ¼ hours.
(If you do not have a meatloaf pan, we suggest you place a jellyroll pan underneath the loaf pan to catch any spillover.)
Thanks to one of our very own ranchers, Paula Stewart of Pete’s Valley Cattle, this recipe may just become a staple for your family. 100% grass fed beef is not only more sustainable for the environment, but it’s better for the cattle and it’s better for you. Knowing what you are putting into your body (and your meatloaf) is so important and that’s why 100% grass fed beef is the way to go.
At Western Grassfed Beef, we sell beef that’s never administered antibiotics, given added hormones nor fed grains! Give us a call at (844) 668 8920 if you want to find out more about how we raise our cattle or order online today!
Submitted by Paula Stewart of Pete’s Valley Cattle