Name: Grass-Fed Beef Meatloaf in a Bacon Blanket
Cook time: 30 minutes
Total time: 1 hour 10 minutes
Yield: Makes 4 servings (with generous leftovers)
Ingredients: 1 cup fresh bread crumbs (ground in food processor from 2 slices of bread); 1/2 cup milk; 1 medium onion, finely chopped; 2 medium carrots, finely chopped; 1 large celery rib, finely chopped; 4 large garlic cloves, finely chopped; 2 tablespoons olive oil; Salt; 1 1/2 pounds ground grass-fed beef (preferably ground once; see Cooks' Notes); 1/2 pound ground pork (preferably shoulder, not lean; and ground once; see Cooks' Notes); 1/2 cup ketchup; 2 large eggs, lightly beaten; 1 tablespoon Worcestershire sauce; 2 teaspoons smoked paprika (optional; see Cooks' Notes); 1/2 teaspoon freshly ground black pepper; 6 bacon slices, halved crosswise; A large, heavy rimmed sheet pan or flameproof roasting pan (not glass); instant-read thermometer

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Grass-Fed Beef Meatloaf in a Bacon BlanketKimberly Sentner

It's good news for America that grass-fed beef is increasingly available in supermarkets. Cattle were meant to eat grass, and they are efficient at converting that green goodness into nutrient-dense meat, rich in heart-healthy omega-3 fatty acids as well as vitamins A and E, to say nothing of environmental benefits. Because grass-fed beef is leaner than grain-fed, it's not quite as tender. So turning it into a meatloaf is a greatand economicalway to make a meal of it.

A little ground pork adds the bit of richness that all meatloaves need, and if you can persuade the butcher to grind some pork shoulder for you, all the better. Meatloaves look naked without some sort of topping, and bacon is the obvious trendy choice to entice finicky eaters; feel free to aim for high-end bacon from heritage hogs.

Editors' Note: Kemp Minifie reimagined the foil tray frozen dinner for Gourmet Live. Her updated menu includes: meatloaf made from grass-fed beef, scalloped potatoes, lemony green veggies, and your new favorite brownies for dessert.

Cooks' Notes:

•Smoked paprika from Spain is the latest smoky flavor, after chipotle chiles, but don't despair if you can't find it. Skip it and you'll still end up with a delicious meatloaf.
•Meat that's been ground once will be coarser and will give your meatloaf a more appealing texture. This may be a special request at your supermarket or from your butcher.
•This recipe also works with regular ground chuck or bison.
•If you are making the meatloaf along with the scalloped potatoes, you can bake them side by side on the same rack in the oven. If your pans wont fit side by side, put the meatloaf in the upper third and the potatoes in the lower third. When it comes to broiling, though, broil each one separately, so that you have more control over how much each dish browns.
•Leftover meatloaf keeps, well covered and chilled, 4 days. It makes a mean sandwich with caramelized onions and Dijon mustard, or simply lettuce, tomato, and mayonnaise.

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