I finally did it. I found a local grass-fed beef supplier. It felt a little like I was joining “the mob” as I asked my friend about it: (Hushed tones) “Hey!” “Yeah?” “I hear you’ve got… you know… connections.” “Uh… whatever could you be talking about? What kind of person do you think I…” “You know… BEEF connections.” “Well, who wants to know?” “I dunno… I heard you know a guy.” “Okay, yeah. I know a guy. What’s it worth to ya?”
Okay, so the actual conversation was a lot less interesting, but the end result is a delicious quarter of a cow in my freezer. Yay!
Italian Meat and Veggie Loaf
- 3 pounds ground beef
- 2 zucchini
- 1 red onion
- about 4-6 small mushrooms
- 8 cloves garlic
- 1 tablespoon dried Italian seasoning
- Salt to taste
- (Optional) 2/3 cup fresh grated asiago cheese
Preheat oven to 375. Grate zucchini, and add to a large bowl. In a food processor, finely chop onion, mushrooms, and garlic. Add them to the bowl. Add remaining ingredients, and mix with your hands.
Form the mixture into a log shape on a baking sheet (like a jelly roll pan, so the pan has edges and the “juices” don’t overflow off the sides and into your oven). Flatten it slightly – this will help it to cook better/faster. Bake for 45-55 minutes, or until the center is done.
Once again, this is paleo, grain free, gluten free, egg free, nightshade free, nut free and has a dairy free option (which would make it Whole30). Bringin’ it to the PEOPLE! … or something.
Side note: You see the fresh parsley I included to make the picture pretty? Yeah, my 2 year old ate it. All of it. As in, he grabbed it by the handfuls and chomped on it like a little bunny. I really don’t have to worry about him getting enough veggies.