Diana's Meatloaf is the best!
If you're hungry for a great meatloaf, give Diana's Meatloaf a try. I think you'll agree, it's the best!!
2 lbs grass fed ground beef (BF Farms' ground beef, of course)
2 eggs beaten
½ cup panko bread crumbs
3-4 tbsp. of olive oil
Fresh oregano, thyme, & rosemary chopped
A pinched of crushed dried fennel seeds
(You can forgo the fresh herbs and fennel seed and simply use a tablespoon of dried Herb de Provence. I have done both.)
Salt and pepper to taste…but you want more than a pinch.
Preheat oven to 375
Combine all ingredients in a bowl and mix with your hands to ensure you aren’t over mixing it.
I use a glass loaf pan. If you are using metal, I suggest a piece of parchment paper on the bottom of the loaf pan.
Place mixed ingredients in the loaf pan….drizzle olive oil over the top of the loaf and a pinch or two of kosher salt.
Bake for 30-40 minutes. In my oven 30 minutes just about does it. Of course it will continue to cook for a few minutes as it rests on the counter.
While the meatloaf is baking, I like to make a little balsamic “sauce” to go over the meatloaf when served. Put ¾ cup of good, well-aged balsamic vinegar (I use Teaoli’s traditional) and two cloves of garlic (cut in half) in a small pan, over low to medium low heat, and heat while the meatloaf bakes. I don’t want to say cook…because you really just are infusing the garlic with the balsamic, not making a reduction, so you don’t want it to simmer. I serve this over each slice of meatloaf once I have plated it.
This meatloaf is a family favorite. It’s also very good when I mix 1 lb. of BF Farms ground lamb with 1 lb. of their ground beef.
Diana, thanks for sharing your family recipe!
BF-Farms, LLC, your Oklahoma source for 100% grass-fed beef and lamb.