Why hello there, Herby Farmhouse Meatloaf 


I feel like it wouldn’t be right to start this entry without stating that it’s true, I haven’t blogged pretty much all year. 

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. 

Add cooked veggies, herbs and panko bread crumbs and lightly begin to mix. 

After lightly mixed, add Parmesan and 1 egg. Mix lightly to be sure Meatloaf is combined but not over worked or it will taste tough in texture after baking. 

After well combined, turn mixture onto a parchment paper lined sheet pan. Free form into a long bread sized loaf.

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. 

Let rest for 7 min and slice. 

Keep leftovers without slicing. Wrap leftover roast in parchement and then tin foil for best restults. 

Enjoy! 

Buffalo Chicken Meatloaf with Mozzerella, Ranch Dipping Sauce

  
Well! my girls are back to laying in full force! 

This photo is just this weeks supply so far!!! 

I get so excited when winter slows down and I notice an egg or two pop up (or should I say, out) each morning. The lull always seems to take too long. 

Hens–especially fully matured hens don’t like to lay eggs during the cold winter months!

It was 72 and sunny yesterday! Crazy warm for a March afternoon in New Hampshire. 

My chickens were so happy about the temps and sang the day away. I like to call it the “the egg making song”.  

 Low and behold, I awoke this morning to a whole coop full of fresh eggs!

I was grateful and of course spoiled them with a delightful lunch of blueberries, lettuce and sweet potato.  

 Being a chicken mother is very important work you know? (I’m such a dork)

Anyway… With all the eggs in our basket, I’ve been trying to incorporate them in as many dishes and treats as I can. 

As much as I like breakfast for dinner, breads and cookies… I got a little sick of the same ol’ routine this week. 

I saw a recipe for meatloaf a few days prior and thought… Meatloaf!! That needs eggs! I’ll make meatloaf. 

Then I thought….more ketchup? Ugh!

More beef and bread? Ugh!

And so I went with something that applies to my fussy palette… Buffalo Chicken!!! 

Mmm one of my favorites!

This meatloaf absolutely has that yummy buffalo sauce flavor but isn’t too spicy. My kids will eat it and love it! I’m sure yours will too. That is… If you have kids?

Anyway! Here we go:

Buffalo Chicken Meatloaf with Mozzerella, Ranch Dipping Sauce|

1 hour + 30 minutes, serves 4-6

  • 1-1.5 lbs of ground chicken
  • 2 eggs
  • 3/4 c Panko bread crumbs 
  • 3/4 c herbed stuffing mix (I use PF)
  • 3/4 c white cheddar cheese
  • 1 packet of ranch dressing mix, divided–3tbsp and 1tbsp
  • 2tsp Olive oil
  • 2 celery stalks, chopped fine
  • 1/2 a sweet onion, chopped fine
  • 1 large clove of garlic, minced or grated
  • 4 tbsp buffalo hot sauce, divided–3tbsp and 1tbsp
  • 3 tbsp ketchup 
  • 2/3 c sour cream
  • 2 tbsp freshly grated mozzerella (or bagged if that’s what you have)
  • Salt and pepper

First, let me say that my kids don’t love the idea of blue cheese. The traditional buffalo dipping sauce doesn’t always bode well here.

Hence, the mozzerella ranch. I only add the cheese for texture similar to a blue cheese dressing, however it really just tastes like ranch with an extra kick! 

Mix 3tbsp of the ranch seasoning, with the sour cream and mozzerella. Chill and use when ready.  

 Next- cook your celery and onions over medium heat, in a good glug of olive oil. 

Season with salt and pepper.

Grate in your garlic once the onions are starting to become translucent.  

 Once the garlic is in, only cook for about 30 more seconds. 

In a large bowl… Add your ground chicken, bread crumbs and stuffing, 1tbsp of ranch seasoning, 2 eggs, the cooked veggies, 3tbsp of hot sauce, cheese, salt and pepper. 

 Mix completely and shape into a free form loaf. 

Turn the loaf onto a sheet tray lined with parchment paper and sprayed with non stick cooking spray.  

 
Next, mix your ketchup and the 1 remaining tbsp of hot sauce.

Spread it all over the top of your meatloaf.

Bake in a 350 degree oven for 50 minutes and allow to cool for 5 more minutes when done, before cutting. 

  This meatloaf is so flavorful and has a kick that will satisfy grown up tastebuds and kids alike! 
Here on the homestead, we raise broiler chickens and laying hens. We grow our veggies and bake breads…. This is a perfect example of the many many yard to table meals I prepare for my family! 

Minus the hot sauce!! (I don’t know Franks secret)

Please give this a try! I just know your family will love it!!