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