Why Is This Meatloaf So Good?

This moist and tender grass-fed meatloaf turns out juicy, soft, and tender, it almost crumbles and falls apart (but doesn’t!). I sometimes have found meatloaf to be too compacted and scrunched, for the purposes of creating that desired “shape.” Not this one, while this one keeps it’s shape, it’s VERY tender, which is pretty unique, considering lots of meatloaves can be tough a bit too….”loafy.”

Do I Really Need To Use Grass-Fed Beef?

Of course not. However, I highly recommend it, AND if you are going to the market to pick some up, look at the label and make sure it is grass-fed & grass FINISHED. That is the only way to qualify that it is indeed 100% grass-fed. You see, lots of industries will allow cows to feed on grass for a part of their lives, however, towards the end the cows will get grain-finished. This negates a lot of the nutritional value that had accumulated while the cow was eating grass – namely being the loss of beneficial CLA, healthy omegas, and a variety of other components that are healthy for humans.

To read more about what exactly it’s like to visit a 100% grass-fed ranch (including pictures), you can read that post here: Visiting a 100% Grass-Fed Ranch.

If you don’t have 100% grass-fed at your local market, I hear good things about Butcher Box, (I haven’t tried them yet, however). Or here is one that is labeled both 100% grass-fed and grass-finished.

The Amazing Glaze

The glaze for this meatloaf is a good balance of sweet, tangy, and savory, utilizing brown sugar instead of something like honey, which can mask overall flavor profiles. You’ll definitely want to “bake” the glaze, as the directions mention as this will make it nice, thick, and sticky! (like caramel!) I don’t think you’ll be disappointed with this tasty treat.

If you make it, don’t forget to tag me @ingrid.shots. I would love to see your creations!

You can serve the meatloaf with these Smokey Paprika and Blue Cheese Potatoes

Yield: 8

Moist And Tender Grass-Fed Meatloaf

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A delicious and tender meatloaf with a tangy-sweet sauce everyone is sure to love. FoodforSoul.co

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Ingredients

• 2 lbs of ground beef (preferably grass-fed)
• 1/2 c bread crumbs
• 2 slices of bread
• 2 eggs
• 1 c Parmigiano Reggiano
• 1 onion (chopped)
• 3 cloves of garlic (minced)
• 1/4 c parsley (chopped)
• 1 tbsp olive oil
• 1 dash of Worcestershire sauce
• salt and pepper (to taste)
• -- FOR THE GLAZE --
• 3/4 c ketchup
• 2 tbs tomato paste
• 1/4 c brown sugar
• 1 tsp dried mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried onions or onion powder

Instructions

1. Preheat oven to 350
2. Saute the onions and garlic with olive oil over medium heat till slightly translucent. Allow to cool for a little while.
3. Combine the bread crumbs with milk in another bowl and allow to soak for a few minutes
4. Combine ground beef, garlic and onions, bread crumbs, cheese, eggs, Worcestershire, salt, and pepper. Mix thoroughly but gently and lightly so that meatloaf does not become too compacted.
5. Form the loaf and place onto a cooling rack over a baking sheet (allows fat to drip into pan while cooking). Set aside.
6. Make the glaze and put half of it onto the meatloaf, brushing it on top or spreading it with a spoon
7. Bake for about 50 minutes then take meatloaf out of oven and apply rest of glaze, bake for another 15 minutes or so

Notes

• **Add about 1/2 of a large bell pepper, diced..for extra veggies.

• Did you make this recipe? Tag me at @ingrid.shots on Instagram. Would love to see your creations!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 126mgSodium: 541mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 30g

calculated for 80% lean beef