Laird’s mother used to make this, so it’s his nostalgic food. It’s the easiest thing in the world to do. Adding the kale keeps the meat moist, but don’t go crazy with the barbecue sauce or it will be too rich. Since the pan is lined with parchment paper, you can drain off the fat.
YIELD: 8-10 SERVINGS
3 lbs organic ground beef (not the leanest kind: I like 80%)
1 pound ground organic, free-range turkey
2 cups organic off the cob niblets
2 cups grated organic Cheddar cheese
2 cups rolled oats
4 organic eggs, beaten
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large onion, diced
1 bunch organic kale
3 tablespoons barbecue sauce or teriyaki sauce
In a large bowl, combine beef, turkey, corn, cheese, oats, eggs, salt, and pepper. Do not over mix.
Heat the oil in a small skillet over medium heat. Add the onion and cook, stirring, for about 5 minutes, or just until softened. Add to the other ingredients and mix in.
Line a 9”x13” baking pan with parchment paper. Transfer the meat mixture to the pan and pack densely (the mixture won’t rise).
Peel the kale stems and place the kale over the top of the meat loaf so it forms a skin. Drizzle the barbecue sauce or teriyaki sauce over the top of the kale in a grid pattern. Bake for 1hour 15 minutes at 350, and then remove from the oven and let sit in the pan for 30 minutes. Serve from the pan or transfer to a platter.
Featured in Laird Hamilton’s book Force of Nature