Grass-fed Meatloaf Recipe

Preheat Oven

Preheat your oven to 350°F (175°C).

Mix Ingredients

In a large bowl, combine the grass-fed beef, breadcrumbs, egg, finely chopped onion, minced garlic, parsley, Worcestershire sauce, salt, and black pepper. Mix until just combined.

Shape and Bake

Transfer the mixture to a loaf pan and shape it into a loaf. Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C).

Prep Potatoes

While the meatloaf is baking, wash and halve the fingerling potatoes.

Season and Roast

In a bowl, toss the potatoes with olive oil, rosemary, salt, and black pepper. Spread them on a baking sheet and roast in the oven for 30-35 minutes until golden brown.

Prep Carrots

Peel and cut the carrots into sticks.

Honey Glaze and Roast

In a bowl, mix the carrots with honey, olive oil, salt, and black pepper. Roast in the oven for 25-30 minutes until tender.

Sauté Mushrooms

In a skillet, melt butter over medium heat. Add chopped mushrooms and minced garlic. Sauté until mushrooms are browned.

Add Broth and Simmer

Pour in the beef broth and add thyme. Bring to a simmer and reduce for about 10-15 minutes until slightly thickened.

Serve

Slice the meatloaf and serve it with herb roasted fingerling potatoes and honey roasted carrots. Drizzle with mushroom jus and garnish with microgreens.