Meatloaf is one of those classic dishes that many recall as youngsters. Patties or “loaves” of minced meat, mixed with a variety of ingredients, are part of many culinary histories. Germans hid boiled eggs inside meatloaf, the Romans enjoyed theirs made with wine-soaked bread, spices, and pinenuts, Medieval Europe served it mixed with with fruit, nuts and seasonings. Sometimes it was served hot, or wrapped in ham, or served cold with sauces, or was found jiggling in layers of gelatin, all according to Mother Nature Network. Check out these interesting facts about the history of meatloaf.
From the beginning, meatloaf showed us how much potential there is to reinvent a food. Here is our own classic take on meatloaf, using products found from your producers at FMO.
2 Tbsp unsalted butter
1 cup of minced local red onion
1 local carrot, minced
1 local celery rib, minced
1 Tbsp minced garlic
1/2 cup of minced local green onion, including tops
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon thyme
1/2 teaspoon liquid smoke
2 teaspoons Worcestershire sauce
1 cup ketchup
1 pound of local ground beef (chuck)
1 pound of local Italian ground pork sausage
1 cup fresh bread crumbs
2 large farm-fresh eggs, beaten
1/2 cup minced fresh parsley leaves
Preheat oven to 350° F. In a large skillet melt butter and add onion, celery, carrot, garlic and green onions. Stir and cook for 6 minutes. Stir again and cook until the veggies are tender. Add pepper, salt, 2/3 cup ketchup, thyme, Worcestershire sauce and liquid smoke. Cook for another minute and remove from heat.
In a separate bowl combine beef, Italian pork sausage, eggs, fresh breadcrumbs and cooked veggies. Mix with your hands and combine well. Then add fresh parsley and toss.
Coat a loaf pan with a little butter and press mixture into the pan. Cover the top with about 1/3 cup of ketcup. Bake for 55 minutes. Remove and let set for about 30 minutes. Slice, serve and enjoy!