Ancestral Blend Meatloaf

This recipe was submitted to us by our friend Mary-Ann

What a great, convenient way to get more organ meats into the diet! I've been making meatballs and meatloaf with this blend, and they are super delicious.

To 1 lb Beck Ranch Ancestral Blend, add 2 eggs, 1/2 to 2/3 cup breadcrumbs (I use Panko), salt and pepper, garlic, 1 tsp oregano, 1 tsp basil, fenugreek (optional), and a TBSP of oil (your choice, I use liquid coconut - this is optional too).

Method: Beat the eggs in a medium bowl, add the breadcrumbs and herbs, stir that all up until evenly blended, then use clean hands, wooden spoon, or a sturdy fork to incorporate the mixture completely and evenly into the meat. Form balls, or shape to fit a loaf pan. Top meatloaf with tomato sauce for additional flavor, moisture, and self-basting benefits. Bake 350F oven for 45 minutes or so.

For meatballs, fry (no higher than medium heat) in oiled pan until browned on all sides (4 to 6 sides :D) Covering the pan will help them cook all the way through, if you are not continuing to cook them in sauce.

Oh the joys of being Italian! :D