I have absolutely NO excuse other than life got busy, I got a tad bit self conscious (just being honest… posting my recipes and a glimpse into my personal life may or may not have freaked me out a little.)
Not that I have this huge following, but because I know “you” – you who are out there reading and know me, may or may not be slightly judging me. But hey, it’s 2018 and I vow to not care so deeply any more. I will post my pretty foodie pictures and be un phased by possible said judgments. I am a foodie. I have the Food Network on my kitchen television CONSTANTLY (yes, I said kitchen television– my husband wouldn’t have it any other way, and now… I thank him)
I am helplessly devoted to Pinterest and various Food Blogs. Also a girl who prefers tangible things and collect (for those of you that know me-vinyl) and an obscene amount of cookbooks for someone in the year 2018.
So when I think to myself, “self- why haven’t I followed thru with cooking and writing??” The answer is, self– “you’re a chicken! Have a hobby!”
And here I go-
Herby Farmhouse Meatloaf|
This Meatloaf could feed a family of 10. No lie. We are only a family of four and while we love to eat, I typically make this when I know we have a busy week ahead-traveling from practice to practice, class to class.
This Meatloaf does double duty- a hot meal made complete by homemade scalloped potatoes and broccoli… to leftovers. Quite possibly two or more meals of delicious Meatloaf sandwiches that pack a punch of flavor when we are on the go.
Meatloaf has a bad reputation. And I agree many meatloaves are well… nasty.
But, I’m a French Canadian chick and have lived in New Hampshire my entire life. My mom made really great Meatloaf. Yummy, bready, ketchup topped Meatloaf. And now that I’m a mom, my recipe mimicks many of those same flavors. You just can’t have Meatloaf that wasn’t baked with a ketchup topping. You just can’t.
Here’s how to make delicious Meatloaf that will provide more than one night of yummy dinners!
Perfect for a crowd too!
- 1lb grass fed ground beef
- 1lb of organic ground pork
- 1lb of organic ground turkey
- 1 stalk of celery
- 1 red bell pepper
- 1 red onion
- 1 clove of garlic
- 1 sprig of tarragon and Thyme, a tbsp of fresh parsley and a few leaves of fresh basil
- 4 tbsp butter
- 2 cups of Panko bread crumbs
- 1 egg
- 1/4 c Shredded Parmesan cheese
- Plenty of salt and pepper
- 1 c ketchup
- Parchment paper
Peheat oven to 350
Dice all veggies and herbs. Cook onion and celery in melted butter over medium/high heat for 3-5 minutes, season with salt and pepper. Add in red bell pepper and garlic and cook another 3 min. Take off heat to cool slightly.
In a large mixing bowl add ground pork, beef and turkey. Season lightly with salt and pepper.
Drizzle with plenty of ketchup (this is a must!) and garnish with left over herbs used in the meat mixture. The herbs will permeate the meat, smelling and tasting so delicious! I always try and keep fresh herbs growing in the kitchen over the winter months.
Bake at 350 for 1 hour and 20 min.
Keep leftovers without slicing. Wrap leftover roast in parchement and then tin foil for best restults.