Meatloaf

Grass-Fed Beef Meatloaf with Roasted Broccoli, Carrot, and Onion

SERVES 6

I love meatballs, so it’s pretty obvious I love meatloaf too. It’s so hit or miss, though —when it’s good, meatloaf is moist, light, well seasoned, and made with high-quality beef. When it’s not (and it’s usually not), it’s a heavy, breadcrumb-loaded, flavorless lump of feedlot beef blanketed in sugary ketchup. On my elusive quest for meatloaf that delivers on flavor and texture without relying on carbs or high-fructose condiments, I’ve come up with a few tricks. First, I use a mixture of ground flaxseed and milk to bind everything together in the meatloaf. It acts just like breadcrumbs, without the white flour or gluten. I also add a mixture of sautéed minced vegetables to give moisture to the meat as it cooks, which prevents it from entering dense, dry territory. To lighten up the earthy beef flavor, I work in bright flavor from herbs and lemon zest. And finally, rather than cook it in a loaf pan, I shape the loaf freeform on a baking sheet to encourage a nice brown crust on all sides. If there are leftovers, I highly recommend cold meatloaf sandwiches for lunch.

Meatloaf

  • 2 pounds 100% grass-fed ground beef
  • 1⁄3 cup ground flaxseeds
  • 1⁄2 cup whole milk
  • 1 medium red onion, roughly chopped (about 1 cup)
  • 1 large carrot, roughly chopped (about 1⁄2 cup)
  • 1 celery stalk, roughly chopped (about 1⁄2 cup)
  • 4 garlic cloves, roughly chopped (about 2 tablespoons)
  • 1 tablespoon roughly chopped fresh rosemary
  • 1 tablespoon roughly chopped fresh sage
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
  • Peel of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1⁄4 cup freshly grated Parmigiano-Reggiano cheese
  • 11⁄2 tablespoons fine sea salt
  • Freshly ground black pepper
  • 2 extra-large eggs

Vegetables

  • 1 head broccoli
  • 1 small yellow onion
  • 4 small carrots, peeled (if bigger than 1⁄2 inch in diameter, halve them
  • lengthwise)
  • 2 tablespoons extra virgin olive oil
  • Leaves from 1 sprig of fresh sage, roughly torn
  • Leaves from 1 sprig of fresh rosemary

  • Fine sea salt and freshly ground black pepper

  • For the meatloaf: Let the meat come to room temperature about 20 minutes before cooking. Preheat the oven to 350°F. Line a 12 × 18-inch baking sheet with foil. In a bowl, combine the ground flaxseeds and milk and set aside.

  • In a food processor, combine the red onion, carrot, celery, garlic, herbs, and lemon peel and pulse just until everything is minced (not too long or you’ll get a pureed, watery mixture).
  • In a 10-inch skillet, heat the olive oil over high heat. When you see wisps of smoke coming off the pan, add the minced vegetable mixture and cook for 3 minutes to soften them and bring out more flavor. Set the skillet aside to let the mixture cool. 4 In a large bowl, combine the beef, Parmesan, flaxseed-milk mixture, salt, a good dose of pepper (about 25 grinds), and the eggs. Add the cooled vegetable mixture. Using your hands, mix just long enough to incorporate everything together (do not overwork the meat).
  • Moisten your hands a little so the meat won’t stick to them. On a 12 × 18-inch baking sheet, form the meat into a loaf shape about 12 inches long × 5 inches wide × 2 inches tall.
  • For the vegetables: Trim the broccoli and cut it lengthwise into spears so the stalk and florets stay intact as little trees. Halve the yellow onion from root to tip, then cut each half lengthwise into 5 wedges. In a large bowl, combine the broccoli, onion, carrots, olive oil, and herbs. Add salt and pepper to taste, then toss to combine. Scatter the vegetables in a single layer around the meatloaf (it’s okay if they’re crowded).
  • Bake the meatloaf for 45 minutes. Flip the vegetables and bake until the meatloaf is browned and an instant-read thermometer inserted in the center reads 150°F, about another 30 minutes. Remove from the oven and let the meatloaf rest for 15 minutes before slicing.