Monday, September 26, 2011

Grandpa's Meatloaf with Roasted Potatoes

Last week, we had one of the best meals ever.  If you ask Mr. Wonderful, he might say that, yes it was good, but not the best ever.  After all, if was meatloaf.  But for this meal, you have to look beyond the delicious flavor, and appreciate where all the food in the meal came from... that's what makes it so special.  We had steamed green beans, fresh from the garden, roasted fingerling potatoes, fresh from the garden, and Grandpa's Meatloaf made with homegrown grass-fed beef, and topped with homemade ketchup.  Not every meal is so close to home, but I try and do my best to as cook as local as possible.  Your local farm stands will be open for a few more weeks.  What are you waiting for, make you and your family a local meal.

Grandpa's Meatloaf with Roasted Potatoes
1 lb. grass-fed ground beef
1 c. plain dry breadcrumbs
1 egg
1/4 c. dry quick oats
1/2 c. milk
1/2 c. ketchup
2-3 T. brown sugar
1 medium onion, diced
1 stalk celery, diced
1/2 large or 1 small green pepper, diced
4 servings of fingerling or red new potatoes
4 T. butter, in 1 T. pats
1.  Mix all ingredients, except for the potatoes and butter, together in a large mixing bowl. Form into a loaf in a 9"x13" baking dish.
2.  Place fingerling or new red potatoes in the dish around the meatloaf. Top with the 4 tablespoon pats of butter.
3.  Cover with foil and bake for 1 hour at 350 degrees.  Remove cover and bake for 30-40 minutes longer, until the top is browned, and the potatoes are tender.  Serve with ketchup on the side, if desired.
Note: The peppers, onions, milk, and eggs were all local too!

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