August 22, 2016
Adapted from Tom Colicchio's Meatloaf
1/2 medium yellow onion, diced
2 Chopped carrots
3 shallots diced
1 tbsp. extra-virgin olive oil
1 garlic clove, minced
2 lbs. local grassfed ground beef or bison(85% lean)
2 large eggs
3/4 cup fresh bread crumbs [use gluten-free bread to make this a GF meal too]
1 tbsp. chopped fresh oregano, or 1/2 tbsp. dried oregano
2 tbsp. Trader joe's Dijon mustard
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. organic ketchup or better yet try Trader Joe's Kansas City Barbecue sauce
1. Preheat oven to 350 degrees.
2. In a skillet over medium heat, saute the onion in the oil until golden. Add the garlic and saute for 1 to 2 minutes (be careful not to burn the garlic). Remove from heat and set aside to cool.
3. In a bowl, combine beef, eggs, carrots, shallots, onion, bread crumbs, oregano, mustard, salt and pepper. Form a loaf (approximately 7 x 5 x 3 in. in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup.
Bake loaf for about 1 hour, until it reaches an internal temperature of 145 degrees. Remove and allow to rest slightly, then cut into 1/2-in. slices.
Here comes the once a month beef fix,