Simple Meat Loaf
September 28, 2018 • 0 comments
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
Directions
- 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.
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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
