This is the first meatloaf I’ve made in years. I can remember helping my mom make it and her telling me that ketchup and mustard were the secret ingredients. This time, I pretty much just took everything in the fridge and spice cabinet that I thought would taste good and put it in there. It turned out very moist and tasted really good.
- 2 lbs ground beef (from our 1/8 cow in the freezer)
- 1 finely chopped large onion
- 1 1/2 cups fresh breadcrumbs
- 2/3 cup ketchup
- 3 beaten eggs
- leaves from 5 sprigs fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp dijon mustard
- 1 Tbsp A1 steak sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp cream
- 1/2 tsp paprika
- dash garlic powder
- 3 strips thick-cut bacon (from our 3/4 pig in the freezer)
Preheat oven to 350°F. Combine all ingredients except bacon in a large bowl using clean hands. Pour mixture into a loaf pan, then top with bacon strips. Bake 1 hour or more until internal temperature reaches 160°F. Let stand 10-15 minutes then serve sliced with mashed potatoes. It’s also really good the next day in a sandwich.
When we bought a new freezer this fall, I was worried that it was way too big and we’d never fill it, even though the freezer of our refrigerator was full with veggies, homemade stock, and fruit waiting to be baked into pies. In the last two months, we’ve filled it up the new freezer quite a bit.
We have fish that Ed and his brother Chris caught over the summer. We both love blackfish, and that’s mostly what’s in the freezer.
We have 3/4 of a pig. We just got back the smoked hams, bacon and sausage, in addition to the pork chops, roasts, ribs and tenderloin.
We have 1/8 of a cow (we split 1/4 with Chris and Melissa). Lots of ground beef and some roasts and steaks are just waiting to be thawed and cooked. We just got the beef from Ed’s cousin John and his wife Kris. They moved from Ed’s hometown to upstate NY to try to make a go at raising beef. Ed and I are really happy that we got the beef from them because now we know where more of our food is coming from and we’ve gotten away from industrial beef. Not to mention the fact that we’re supporting a small family farm.
In the future, we hope to be able to get even more of our food locally. My family and our garden are able to supply almost all of the produce we need. Ed and I are also planning to plant some fruit trees in the spring. Ed’s family is planning to get more pigs next year and add turkeys into the mix. Ed and I are even discussing getting some laying hens someday when we build our barn. I’m not a big fan of chickens, but I do like eggs. We’d also like to build a small greenhouse off of our barn for me to start seedlings and grow even more fresh veggies all year. We can dream, right?
I’d love to hear about changes you’ve made (or traditions you’ve continued) to eat locally.
Blackfish season is over here in CT, but thanks to Ed and his brother Chris, we’ve got a bunch of blackfish in our freezer. You can substitute any white fish, such as cod, haddock, or sole for this recipe if you don’t have blackfish. Just adjust the cooking time for the thickness of the fish. This recipe tastes like fried fish but with less mess and less fat.
- 3 slices of crusty white bread
- 2 Tbsp butter
- salt, pepper and paprika to taste
- 2 blackfish fillets
Preheat oven to 400°F. Pulse the bread in a food processor until it is coarse crumbs. Melt the butter, then pour over the crumbs, add seasoning and pulse to combine. Top fish with bread crumb mixture then bake for 10-15 minutes until cooked through.