Chef Carrie Balkcom's Meatloaf

Posted by Jenni Harris on Dec 19, 2016 8:14:00 AM

(Makes 1 Loaf Pan)

Ingredients

  • 1 cup white or yellow onion, finely diced
  • 1 tablespoon vegetable oil
  • 1.5 cup tomato juice
  • 2 large eggs, slightly beaten
  • 1/2 teaspoon freshly cracked black pepper
  • 1.5 cup celery, finely diced
  • 2 cups soft breadcrumbs (crumbled day old bread)
  • 2.5 pounds of White Oak grass-fed beef
  • 1 tsp salt to taste
  • 1/4 cup barbecue sauce

Instructions

Preheat oven to 350º. Sauté onions and celery in oil until soft, but not browned. Remove from heat and cool completely. Combine tomato juice and breadcrumbs in a large bowl. Add onion, celery mix, and ground bison, eggs, salt and pepper. Blend until just combined. Form the mixture into loaves in a greased loaf pan. Baste each loaf lightly with barbecue sauce. Cover lightly with foil. Bake in a preheated 350º oven for 1 to 1 1/2 hours or until internal temperature reaches 155º. Remove from oven and let stand covered until slightly cooled.

Non-dairy Grassfed Beef Tallow Butter Substitute Tallow Be Thy Name. Certified Grassfed. Ecological Outcome Verified. Animal Welfare Certified.
Bacon-wrapped pasture-raised chicken legs and smoked sugar-free bacon. Ecological Outcome Verified, non-GMO and Animal Welfare Certified.


Follow Us



Want More? Subscribe to the White Oak Pastures blog here.


Popular Recipes


Around the Farm Blog