Try Meatloaf with Fresh Herbs
For a quick dinner idea, why not meatloaf ? It will give you a chance to use those fresh herbs that are happily growing in pots near your kitchen right now. And for a little effort, you can create a quick homemade dinner that will give you wonderful sandwiches for lunch the next day.
2 lb grassfed ground beef
1 packet dry onion soup mix
1 Tbsp. Worchesteshire sauce
Add a good handful of freshly cut fresh herbs. I decided to grab basil and parsley.
But, it can easily be “Chef's choice” and fresh thyme, rosemary, oregano all make good choices too. Remove extcess stems, thenchop the herbs in a mini-food precessor and add to above.
You may now add a filler* if desired. Then, shape into a loaf and place in a baking pan.
Bake at 350 degrees until internal temperature is 145 degrees or higher, about 1 hour.
*Comment about fillers: Virtually all classic meatloaf recipes add about ½ cup of bread, cracker, or cornflake crumbs to their meatloaf mixtures. A better filler might be uncooked, rolled oats. If you want to add a filler, with oats you'll avoid possible GMO corn and wheat allergens and get a bonus of fiber. Use one-minute oats, they're finer than old-fashioned oats and never use the long-cooking,steel cut oats.
Cooking with fresh herbs brings the fresh garden to your dinner table while waiting for those vegetables to grow.