Meatloaf that Makes the World Seem Better

Meatloaf has always been a comfort food for me. Even when it was my stepmom making it from some grocery store kit and fatty corn fed hamburger it was still one of the few things I looked forward to eating.

Then when I discovered Market Street Meatloaf in a Silver Palate Cookbook as a young adult I was hooked. I’ve been tweaking this recipe for twenty some years now and it never fails to please. I like it better than any meatloaf I’ve eaten in a restaurant and even better than the Cook’s Illustrated meatloaf – where they try a recipe every which way, vote on it and make the ultimate of any given thing.

Tonight’s meatloaf meal was even more satisfying when I realized that most the entire meal came from my hands. I grew the carrots, onions, garlic, celery, red pepper, baked the bread from local grains for the breadcrumbs, made the ketsup and bought local grass fed beef, eggs and apple cider vinegar. The only thing not local was the brown sugar that went into the glaze and the spices. Even the mashed garlic potatoes and creamed kale were mine. The cream was from Everett. The blackberries for the cobbler were picked at Magnussen Park and the ice cream once again made from local eggs and cream from Everett.

You know when you can make a meal of that scale and have 95% or more of all the ingredients from local sources, let alone be able to trace most every ingredient in the meal, that you have reached a certain level of sustainability.

I celebrated by washing it down with a bottle of Columbia Valley Sinner’s Punch from the Giant Wine Company in Woodinville. Sweet victory.

As I settle into fall and see the end to my canning days, my pantry full of staples, bins full of local grains and the freezer filling with local pastured meat and poultry, I have a serene sense of food security. And it’s nice to know that most of the year’s groceries are paid for and ready to eat from the pantry or harvest from the garden.

My Market Street Meatloaf

Sautee in 2 tablespoons butter:
1/2 cup diced carrots
1/4 cup diced celery
1 large onion
1/4 cup red or green pepper (or roasted pepper out of season)

While sauteeing mix together:
1/2 cup ketsup
1/2 cup 1/2 and 1/2 or cream from the top of your raw milk
3 eggs
1 teaspoon cumin
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon nutmeg (or kryddpepper if you have it)
2-3 chopped cloves of roasted garlic from your freezer (if you only have raw then sautee with the veggies)

Place in large mixing bowl:
2 pounds grassfed hamburger
1 pound pork or chicken sausage (Italian sausage is ok but will change the flavor)

Combine sauteed veggies, liquids and spices with 3/4 – 1 cup of whole wheat bread crumbs and meat.

Form a free standing loaf in a small lasagna pan. Place that into a larger lasagna pan and fill the outer pan with hot water halfway up the sides of the smaller, inner pan.

Mix 1/2 cup ketsup with 2 tablespoons of brown sugar and 2 teaspoons of Rockridge Orchard apple cider vinegar. Spread over the meatloaf and bake at 375 until it reaches an internal temperature of 175 farenheit. Immediately drain any fat from the pan.

Like most meatloaves, this tastes even better the second day and makes stellar meatloaf sandwiches. This does make quite a bit of meatloaf but it freezes beautifully. You could even form two smaller loaves and freeze one but I just freeze any extra slices. They don’t last long in my household!

5 Responses to Meatloaf that Makes the World Seem Better

  1. I love meals that are largely (if not entirely) from the garden. Most of our are with the exception (of course) of the meat and dairy. It is really satisfying to know that we are providing for ourselves and to know exactly where that food has been and how it has been raised. I am saving your recipe and will give it a try in the future. Sounds yummy.

  2. Oh my word I thought that I had put you in my google reader (apparently now!) and I figured maybe you fell off the blogging planet! Alas, here you are you’ve been writing all along and I have a gazillion posts to catch up on.

    Do you think that you can post the creamed kale recipe? I seem to have kale coming out of my ears right now!

    • Hi Celina,

      I broke my template and haven’t finished figuring it out yet so maybe that had something to do with it. The kale I learned to make when I was living in Sweden – it’s a staple over there and will be here this winter as well since it does so well during the winter.

      Finely chop 2 cups of kale then set it aside. Make a roux from 2 T butter, 2 T flour and 1 cup of milk. Add the kale and cook it gently, stirring from time to time for about 40 min. You may need to add more milk depending on how wet your kale is so just add milk when you go to stir it if needed. I’ve tried adding salt, nutmeg etc but I like it best just like this. Creamed kale, mashed potatoes and meatloaf is my favorite comfort meal!

  3. I was wondering if you have any suggestions to substitute for the sausage, because i don’t like it. Thanks!

  4. Hi Alicia,
    You can use any kind of ground meat in this. I’ve made it with turkey even and it comes out great. I hope you like it!

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