Simple Meat Loaf

September 28, 2018 • 0 comments

Simple Meat Loaf
In Shannon Hayes' book, Free Range Farm Girl Cooking Grassfed Beef, she shares her knowledge, expertise and tasty recipes of cooking grass-fed beef. Grass-fed beef are much leaner than conventionally-raised beef and therefore calls for some slight modifications with cooking grass-fed beef. Ms. Hayes' descriptions and narratives are written from the perspective of a home chef, not a professional one, but it is obvious reflective of many years of growing up on and running a successful livestock farm in Upstate New York. Enjoy!
  • Servings: 6


  • 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.