- 4 tablespoons unsalted butter or lard
- 1 medium onion, diced
- 1 pound ground beef
- 1 pound bulk pork sausage (sweet Italian, hot Italian, bratwurst, or kielbasa all work well), or one pound ground veal, or one more pound of ground beef
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
Preheat the oven to 350 degrees F.
Melt the butter in a saute pan over medium heat.
Add the onion and saute until translucent. Turn off the heat and allow the onion to cool.
Place the beef and sausage in a bowl. Add the salt, pepper, and butter-onion mixture. Using your hands, mix well, but lightly; press meat into a 9-inch loaf pan. Roast 1 hour.
Serve immediately, spooning any pan juices on top of the meat.
About the author: Shannon Hayes is a third-generation livestock farmer, author, holds a PhD from Cornell University and works with her family raising, butchering, and cooking grassfed and pastured meats on Sap Bush Hollow Farm in Upstate New York. www.shannonhayes.org