We had a potluck at our last market and I brought homemade meatloaf with Spring Lake Farm ground beef and ground pork for sandwiches. Meatloaf sandwiches are a favorite of mine, and it is a great way to turn our fantastic ground meat into a feast for a crowd. They were a hit! The meatloaf sandwiches are made even better by another vender at the Roslyn Village Farmers Market, Backyard Brine’s smokey sienna pickle.
Spring Lake Farm Meatloaf
Preheat the oven to 350
you need two pounds of ground meat
- either 2 pounds of ground beef or 1 pound of ground beef and 1 pound of ground pork
- 1/2 cup of oatmeal(most use quick oats but old fashioned are fine too)
- 1/2 cup of diced carrots
- 1/2 cup of diced red pepper(optional if in season)
- 1 large white or yellow onion, diced
- 2 eggs
- a handful of fresh parsley, minced
- 1 teaspoon of Worcestershire sauce
- 2 teaspoons seas salt or to taste
- freshly cracked black pepper to taste
- for the tomato ketchup glaze I mix catchup and maple syrup together and spread over the molded meat loaf.
- Defrost the meat. You can defrost in the fridge by placing it a bowl, or for a quick defrost you can use a water bath.
- Mince and dice the vegetables: carrots, onions, red pepper (if you using) and parsley
- In a bowl combine the ground meat, vegetables, eggs, oats and seasoning.
- Mold into a meatloaf(I prefer to mold the loaf instead of using a mold pan)
- Combine the ketchup and maple syrup and brush over the meat loaf.
- Cook for 1 hour!