On Saturday Wood River Beef moved the bulk of its 600 black angus to its pastures near Bellevue from wintering grounds near Balanced Rock. Watch as Marie Gallo introduces you to some of the grass-fed herd. Then stay tuned as Katie Zubia shows Marie how to make her Grandma’s Meatloaf--a staple of hers at New Mexico State-Las Cruces, where Katie got Master’s degrees in agriculture education and agriculture science.

Grandma’s Meatloaf with Red Wine Tomato Sauce

1 (6 ounce) can of tomato paste

½ c dry red wine

½ c water

1 clove of garlic, minced

½ teaspoon dried basil leaves

¼ teaspoon dried oregano

¼ teaspoon salt

1 pound ground chuck or beef

½ onion, diced

½ bell pepper, diced

2 eggs

¼-½ cup red wine tomato sauce (start with ¼ c, if mixture looks dry, slowly add more until desired consistency is reached)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

¾ cup cracker crumbs (crushed saltines or Ritz crackers)

Preheat the oven to 375 F. Combine the tomato paste, red wine, water, garlic, basil, oregano and ¼ t of salt in a small saucepan. Bring the mixture to a boil and reduce the heat to low. Simmer uncovered for 15 minutes and set aside.

Combine the remaining ingredients in a large bowl and mix well. Place this mixture into an ungreased 9x13-inch pan and shape in the form of meatloaf. Bake for 45 minutes and then discard any drippings.  Pour ½ cup of the tomato mixture over the top of the loaf and bake for 15 minutes longer. Remove to a serving platter and cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.