This dish is great for a weeknight dinner, particularly if you are busy. Throw together the ingredients, transfer the loaf to the oven and let it do its magic while you catch up on other things in the house. Mashed potatoes go well and won’t take too much effort to get done on the side.
1 medium onion
1 stalk celery
1 clove garlic
4 oz cremini mushrooms
1 lb grass-fed ground beef
1/2 cup bread crumbs (can be GF)
1/2 cup milk
1/2 tsp baking soda
1 tablespoon vinegar
1/2 teaspoon sweet paprika
1/2 teaspoon cumin
1/2 teaspoon sage
1 teaspoon marjoram
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Place the breadcrumbs into a large mixing bowl and pour milk over it so that the crumbs can soak up the milk.
Using a kitchen mixing machine, mince the carrots, the celery, the onions, garlic and mushrooms and add them to the bowl along with the baking soda, spices and salt.
Beat the egg with a fork in a separate bowl and then mix in with remaining ingredients.
Let stand for 10-15 minutes.
Add the meat and thoroughly mix all the ingredients together. The mixture will be quite moist but it will still hold together.
Using a rimmed baking sheet, loosely form the meat mixture into a loaf.
Slide the meat loaf into the oven and bake for 40-50 minutes or until it registers 170 degrees on a meat thermometer.
Remove from the oven.
Slice and serve warm.