Grass Fed Beef Meatloaf with a Blistered Cherry Tomato Relish

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

Course: Main Course
Cuisine: American
Servings: 4


Meatloaf Ingredients

  • 2 lbs grass fed ground beef
  • 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


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.

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