Farmer’s Market Meatloaf Recipe

6

Ingredients

2 pounds ground chuck, preferably grass-fed
2 medium shallots, peeled
6 garlic scapes (looks like green onions)
1/2 large red bell pepper
8 baby carrots
2 large eggs
1 1/2 teaspoons kosher or sea salt
3/4 teaspoon freshly-ground black pepper
1/4 teaspoon red pepper flakes (optional)
Preheat the oven to 350º F.
Peel and quarter the shallots; quarter the bell pepper half as well. Toss all of the vegetables into the food processor and pulse until they are all finely chopped.
Combine all of the ingredients in a large mixing bowl; using your hands, mix well then transfer to a 9″ x 9″ baking dish and pat into a loaf shape.
Bake for 1 to 1 1/4 hours or until cooked through but still moist. Allow to sit for 5 minutes before slicing and serving.

Preparation

Step 1

Preheat the oven to 350º F.

Peel and quarter the shallots; quarter the bell pepper half as well. Toss all of the vegetables into the food processor and pulse until they are all finely chopped.

Combine all of the ingredients in a large mixing bowl; using your hands, mix well then transfer to a 9″ x 9″ baking dish and pat into a loaf shape.

Bake for 1 to 1 1/4 hours or until cooked through but still moist. Allow to sit for 5 minutes before slicing and serving.