This should be your meatloaf recipe
Sunday, January 18, 2009 at 17:58 Seriously, this is so close to my meatloaf that it’s amazing - and my family adores my meatloaf.
Here are the concepts that make this meatloaf special: using a moist pannade of whole grain bread, sauteed finely diced vegetables and grass fed and properly finished beef. The only points where my recipe diverges is that I’ll often use half beef and half lean, humanely raised pork, and being a Swede I’ll sometimes go with some nutmeg - ala the Swedish Meatball flavor components.
I can’t emphasize enough the importance, environmentally, and healthwise from grass-fed and properly finished beef. You need to talk to a reputable butcher or rancher about this sometime. It’s an education. My cousin runs a LOT of cattle in southeastern Kansas, and there are a lot of ways to cheap out on finishing beef in the weeks and days before butchering. Ethical concerns aside, properly raised and finished beef is healthier - with the Omega 3s we need - and tastes so much better, it’s worth the extra cost.
