US Wellness Meats Grass-fed Beef Meatloaf with Organ Meat and Fresh Herbs
(Serves 6-8)
Chef, although this says 6 – 8, we believe it will serve 4, so ingredients provided for 110x
1 pound grass-fed beef (chuck) 85/15
¼ pound pureed grass-fed beef liver
1/8 pound pureed grass-fed beef tongue
2 eggs – lightly beaten
½ cup gluten freebreadcrumbs
1 cup yogurt
1/2 cup cream
3 tablespoons Umeboshi Plum Vinegar
2 tablespoons butter
1 cup small diced onion
½ cup small diced celery
½ cup small diced carrots
½ cup minced parsley
1 ½ tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon ground coriander
1 teaspoon ground white pepper
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
Optional: 1/2 cup organic Ketchup or tomato paste divided into 2 (1/4 cup) portions
Preheat oven to 350 degrees. Melt butter in medium size sauté pan. Saute onions on
medium heat for about 7-8 minutes. Add dash of salt and pepper. Add carrots and celery
and sauté 7-8 minutes longer or until all veggies are tender and slightly browned. Add fresh
herbs and sauté one minute longer.
Meanwhile, while veggies are sautéing, combine eggs, yogurt, bread crumbs,Umeboshi
Plum Vinegar, beef, liver, 1/4 cup ketchup or tomato paste, parsley, coriander, white
pepper, salt and pepper. Once veggies are browned, add to beef mixture. Knead all
ingredients together with hands, but make sure not to overwork. (If you have time, cover
this mixture and chill for 24 hours in the refrigerator. This extra step will enhance the
flavor, but if you don’t have time, don’t worry, it will still be delicious).
Pour mixture into a greased 9 x 5 loaf pan and place on the center rack in a 350 degree
oven. Bake for 30 minutes, remove and spread remaining 1/4 cup ketchup or tomato paste
over top. Place meatloaf back into oven and bake for another 15-30 minutes until a
thermometer reads 160 degrees. Do not overcook. The meatloaf should still be moist with
pan juices around the sides, but cooked through in the center.
Ice top with tomato paste or organic ketchup.
US Wellness Meats Grass-fed Beef Meatloaf with Organ Meat and Fresh Herbs
Gluten-free/Casein-free version
(Serves 6-8)
Chef, although this says 6 – 8, we believe it will serve 4, so ingredients provided for 25 x
1 pound grass-fed beef (chuck) 85/15
¼ pound pureed grass-fed beef liver
1/8 pound pureed grass-fed beef tongue
2 eggs – lightly beaten
3 tablespoons Umeboshi Plum Vinegar
2 tablespoons olive oil
1 cup small diced onion
½ cup small diced celery
½ cup small diced carrots
½ cup minced parsley
1 ½ tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh ground coriander
1 teaspoon ground white pepper
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
Optional: 1/2 cup organic Ketchup or tomato paste divided into 2 (1/4 cup) portions
Preheat oven to 350 degrees. Heat oil over low heat in medium size sauté pan.Saute onions
on medium heat for about 7-8 minutes. Add dash of salt and pepper. Add carrots and celery
and sauté 7-8 minutes longer or until all veggies are tender and slightly browned. Add fresh
herbs and sauté one minute longer.
Meanwhile, while veggies are sautéing, combine eggs, Umeboshi Plum Vinegar, beef, liver,
1/4 cup ketchup, parsley or tomato paste, coriander, white pepper, salt and pepper. Once
veggies are browned, add to beef mixture. Knead all ingredients together with hands, but
make sure not to overwork. (If you have time, cover this mixture and chill for 24 hours in
the refrigerator. This extra step will enhance the flavor, but if you don’t have time, don’t
worry, it will still be delicious).
Pour mixture into a greased 9 x 5 loaf pan and place on the center rack in a 350 degree
oven. Bake for 30 minutes, remove and spread remaining 1/4 cup ketchup or tomato paste
over top. Place meatloaf back into oven and bake for another 15-30 minutes until a
thermometer reads 160 degrees. Do not overcook. The meatloaf should still be moist with
pan juices around the sides, but cooked through in the center.
Ice top with tomato paste or organic ketchup