| J Scott Wilson's Meatloaf Recipe
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Contributed By: J Scott Wilson
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When I make ground beef at home, I use only the best, leanest beef I can, and the folks at American Grass Fed Beef think the same way. Their ground beef, kabob cubes and stew meat are not the castoffs. These are good meat! In fact, you
don't need to be afraid to rely on the flavor of the meat to carry your dishes off well.
Ground beef is by far the most versatile of meats, from the classic American hamburger, to
mom's meatloaf, to chili to … well, the list is endless.
If
you're familiar with the high-heat cast iron method for pan-searing steaks, the same method will work wonders for your hamburgers.
You'll get that perfect char-grilled crust on the outside while every bit of juice is kept in.
Meatloaf, however, is probably the quintessential ground beef creation. Just like pot roast, there are countless recipes for it. There are tomato/no tomato debates, vegetable/no vegetable tussles and bitter feuds over such oddities as having a layer of spinach in the middle. The following recipe is an excellent, simple recipe that will produce a meatloaf anyone can enjoy.
I've included an optional glaze recipe if you, like me, enjoy that sort of thing. |
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| Ingredients |
2 lbs. Grass-fed ground beef
¾ c. Italian seasoned bread crumbs
1 egg
1 tsp. kosher salt
½ tsp. black pepper
½ tsp. ground cumin
¾ c. salsa (your preference)
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| Directions |
Preheat oven to 325 degrees F.
Combine all ingredients by hand, mixing very thoroughly. If mixture seems too dry or crumbly, add more salsa to increase moisture.
Shape mixture into a loaf and place in glass baking pan. There should be no need for a loaf pan here, although you can use one if
you're a strict traditionalist.
Bake for approximately 90 minutes, until internal temperature reaches 160 degrees. Allow to rest for 20 minutes before carving.
Glaze (optional)
½ c. catsup
1 tsp. Worcestershire sauce
½ tsp. Tabasco (or other hot sauce)
1 tsp. ground cumin
1 ½ tbsp. Honey
Mix all ingredients together and baste loaf every 15 minutes after the first 10 minutes of cooking. Serve with extra glaze on the side for dipping and drizzling.
J Scott Wilson
Food Editor
Internet Broadcasting System
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