My Favorite Meatloaf

My favorite Meat loaf:

1-1/2 pounds lean grass fed ground beef
1- 6- ounce can of organic tomato paste
1/3 cup organic rolled Oats (quick or old fashioned, uncooked)
1 free- range organic egg lightly beaten
1 clove organic garlic – grated
½ cup caramelized onions *
1 tsp. pastured butter
Organic beef, chicken or vegetable stock as needed (about ½ cup)
½ cup shredded zucchini
½ cup shredded organic carrots
½ teaspoon organic all purpose seasoning
1 teaspoon Dijon mustard optional
Sea salt & black pepper to taste

Preparation: Heat oven to 350°F. sauté vegetables on medium high heat in butter until soft add stock as needed until vegetables are cooked through add desired amount of sea salt. In a large bowl combine all ingredients (saving half of the tomato paste for topping) mixing lightly but thoroughly. Press into 8 x 4-inch loaf-pan. Smooth the remaining tomato paste on the top. Bake 1 hour or 160°F or desired degree of doneness .Let stand 5 minutes, enjoy.

Servings: 8

* For onions
1 large organic sweet onion sliced
1 Tbs. pastured butter
Beef, chicken or vegetable stock as needed
Sea salt to taste

Instructions:
Sauté onions in butter, until soft adding stock as needed, continue to cook until dark golden brown. About 45 minutes

Chef note: I like to make a large batch of these so I have them on hand.

Marvelous Meat Loaf

  • 1-1/2 pounds lean grass fed ground beef
  • 1 cup organic tomato sauce (I used an organic glass jar Italian one NO sugar from whole foods but canned with basil is great too.)
  • 3/4 cup organic rolled Oats (quick or old fashioned, uncooked)
  • 1 free range organic egg lightly beaten
  • 1/4 cup chopped organic vidallia onion
  • 1/2 teaspoon sea salt (optional)
  • 1/4 teaspoon black pepper

Preparation

1. Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.
2. Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.

Servings: 8

Grilled Sirloin with Garlic and Herbs

  • 4 cloves garlic
  • 2 tbsp. fresh chopped parsley
  • 2 tbsp. tamari (wheat free soy sauce)
  • 2 tbsp. cherry concentrate (available in the juice aisle at the health food store)
  • 1 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh thyme leaves
  • Freshly ground pepper to taste
  • 12 ounces of grass fed sirloin
  • Olive oil (for coating cooking surface)

In mini food processor mince garlic and parsley, then add tamari and cherry concentrate – process until well combined. Pour mixture into shallow bowl and add rosemary, black pepper and thyme. Coat sirloin in marinade in bowl- cover bowl , place in refrigerator for about an hour (at least 20 minutes) heat grill pan or skillet over medium heat – pour in enough olive oil to coat the pan , cook 5 minutes on each side or until desired doneness. Slice and enjoy. Serves 2.

* Buy organic/ local/ naturally raised whenever possible.

Grass-fed Meat Sauce with Spaghetti

  • 2 tbs olive oil
  • 1 tbs grass-fed butter
  • 1 large organic sweet onion diced
  • 2 cloves organic garlic minced
  • 1 ½ lbs grass-fed local ground beef 85% lean
  • 1 tbs organic honey
  • 1small can organic tomato paste
  • 1 jar store bought organic marinara sauce
  • 1 15ounce can of organic diced tomatoes
  • sea salt / pepper to taste
  • 1 ½ tbs (more to taste) organic all purpose seasoning

Sauté garlic and onions in the bottom of a large sauce pot in butter and oil until translucent, add pinch sea salt, add meat and brown separating w/ a fork. Add tomato paste, honey, pepper, pinch more salt and all purpose seasoning, combine through, add marinara and diced tomatoes and let simmer with lid off for about 20 minutes (lowest flame) stirring occasionally. Meanwhile prepare 1 lb organic spaghetti cook following instructions on package – drain do NOT rinse transfer to pot with sauce in it. Enjoy!

Brisket

  • 2lbs grass-fed brisket
  • 2 large onions sliced
  • 2 ribs celery chopped
  • 2 cloves garlic crushed
  • ½ bunch parsley chopped
  • 4 carrots sliced into discs
  • 1/2 cup vegetable stock
  • 1 teaspoon paprika
  • 1 bay leaf
  • 2 tbs grass-fed butter
  • 1 tbs olive oil
  • 1-28oz. can organic crushed tomatoes
  • 1 cup good red wine
  • ¼ cup balsamic vinegar
  • 2 tbs honey
  • sea salt / ground black pepper to taste

 

in a large pot with a lid cook vegetables in oil and butter until soft, add stock as needed – about 10 minutes add beef and brown on all sides. add all other ingredients and bring to a boil then down to a simmer for about 4 -5 hours – check for tenderness, the meat should fall apart and be very soft, if not keep cooking.