Here’s an updated version of a home cooking classic. The meatloaf itself comes together as a pretty simple meal featuring our grass fed ground beef. The blistered tomato topping makes a delightful companion. Enjoy!
Grass Fed Beef Meatloaf with a Blistered Cherry Tomato Relish
Servings: 4
Ingredients
Meatloaf Ingredients
- 2 lbs grass fed ground beef
- 1½ cups dry bread crumbs
- ¾ cup milk
- 2 eggs, whisked
- 1 cup ricotta
- ½ cup grated parmesan or pecorino
- ? cup yellow or white onion, finely minced
- 2 cloves garlic, minced
- 2 Tbsp Worcestershire sauce
- 2 tsp sea salt
- ½ tsp black pepper, freshly ground
Blistered Tomato Relish Ingredients
- 1 pint cherry tomatoes
- 2 cloves garlic, thinly sliced
- 1/4 cup yellow or white onion, thinly sliced
- 2 Tbsp olive oil
- 1 tsp rosemary, minced
- 1 tsp grated lemon zest
- ½ tsp coriander seed, freshly ground
- ½ tsp red pepper flakes
- 2 Tbsp Balsamic vinegar
- 1 tsp sea salt
- ½ tsp black pepper, freshly ground
Instructions
For the Meatloaf
- Preheat oven to 375.
- In a small bowl, combine the bread crumbs and milk and stir. Let the breadcrumbs hydrate in the milk for about 20 minutes.
- In a larger bowl, combine the ground beef with the remaining ingredients including the hydrated bread crumbs. Shape into a loaf with your hands and place on a baking sheet or alternately use a loaf pan.
- Bake until the internal temperature of the loaf is 150 degrees- it will rest up to 160. Cool slightly before slicing and serving.
For the Tomato Relish
- Preheat oven to 400.
- Cut the cherry tomatoes in half and dress with the garlic, sliced onion, olive oil, rosemary, lemon zest and coriander seed.
- Lay out skin side up on a parchment lined baking sheet. Roast until tomatoes begin to brown and blister- about 20 minutes.
- Remove from the oven and transfer the blistered tomatoes to a bowl. Season with the balsamic vinegar, red pepper flakes, sea salt and black pepper.
- Serve warm or at room temperature.