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Mighty Meat Loaf
from: Healthy Home Economist
"We absolutely love this recipe! It is a wonderful way to get those organ meats in your diet without tasting them. Fantastic recipe!"
[meatloaf] 1 lb grass fed ground beef
1 lb pastured ground pork or sausage — soy free (or can use 2 lbs ground beef)
¼ – ½ lb ground liver, heart, kidneys or combo
2 tbs bacon grease, tallow or other healthy fat
1 medium onion, chopped
2 cloves garlic, diced
1/3 cup chopped carrots
1/3 cup chopped bell peppers
1/3 cup chopped celery
2 eggs, slightly beaten
¼ tsp gelatin (optional)
½ cup raw cheddar cheese
Sea salt & freshly ground pepper to taste
½ tsp oregano
½ tsp thyme
Bacon (nitrate & nitrite free)
SautÃ© onions, garlic, carrots, bell pepper and celery in bacon grease over med low heat until tender, about 6 to 8 min. Take off the stove and allow to cool. Beat eggs slightly and sprinkle gelatin over the top (if using) allowing to set for 5 min. Place meat and offal in a large mixing bowl and add in the cooled vegetables, salt, pepper, cheese and spices.
Add the egg mixture and mix gently with your hands until combined being careful not to over mix.
Line a 9” x 13” glass pan with a sheet of parchment paper. Take the meat mixture and form into a 10” x 4” loaf. Wrap the bacon in a diagonal fashion covering as much of the meat as possible. Trim the ends of the bacon, leaving ½” of overlap and gently tucking under. Use additional strips trimming as necessary to patch any areas not covered.
Bake at 375F for 45 to 55 min or until an instant read thermometer registers 160. Broil the meatloaf 6” from broiler element until brown and crisp, about 5 min. Let cool 10 minutes; transfer to a serving plate, cut into ¾- to 1-inch slices and enjoy!Type your paragraph here.