Epicurious
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 great and economical way 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_](http://www.gourmet.com/). Her updated menu includes: [meatloaf](/recipes/food/views/368549) made from grass-fed beef, [scalloped potatoes,](/recipes/food/views/368569) [lemony green veggies,](/recipes/food/views/368550) and your new favorite [brownies](/recipes/food/views/368530) for dessert.
