The Corner Chronicle
Chimacum, Washington, Tuesday March 28, 2017
“Recipe of the Month” – HEIDI’S MEATLOAF!
February 26th, 2011 by Katy McCoy

by Heidi Eisenhour

Nothing tastes better after a late winter day of work – in the garden, around the house, or even at a desk – than a homey meatloaf made with local ingredients. With a little creativity you can dress a basic meat loaf up for a casual dinner with friends or family.  In this case, slices of Mount Townsend Creamery’s Trufflestack cheese in the center and a cloak of bacon make for some easy down-home decadence.

HEIDI’S DELUXE STUFFED MEATLOAF (serves 6)

Ingredients:

  • 2 large carrots, each cut lengthwise into 6 slices, cooked in boiling water 7 minutes
  • 6 ounces cleaned spinach, chard or kale, cooked to tender in above water
  • 1 pound Short’s Family Farm ground beef
  • 1 pound Nash’s ground pork
  • 2 1/2 cups fresh bread crumbs
  • 1 cup freshly grated parmesan cheese
  • 3 large farm fresh eggs
  • salt and pepper to taste
  • 3 Tbsp flour
  • 5 ounces Mt. Townsend Creamery Trufflestack, sliced
  • 6 cloves of garlic, cut into slivers
  • 12 slices of bacon

Directions:

  1. Preheat the oven to 400°.
  2. In a large bowl, combine the beef with the pork, 2 cups of the bread crumbs, the parmesan, eggs, salt and pepper; mix well with your hands.
  3. Sprinkle flour and ½ c. bread crumbs on counter or large cutting board. Transfer the meatloaf mixture to the surface and press it into a 16-by-6-inch rectangle, about 1/2 inch thick. Lay the leaves of cooked greens over the meat, leaving a 1-inch border on the short sides. Arrange the carrots over the spinach, and top with sliced cheese. Starting from the long end closest to you, tightly roll up the meat loaf, tucking in the filling. Push slivers of garlic into loaf and cover with slices of bacon.
  4. Cover a sheet pan with a grate. Set the meat loaf on the grate. Bake in the center of the oven for 1 hour, or until an instant-read thermometer inserted in the center of each meat loaf registers 165°.
  5. Transfer the meatloaf to a serving platter. Using a serrated knife, slice the meat loaves 1 inch thick and serve.

Serve with baked potatoes – which you can bake right along with the meatloaf – and a fresh green salad. A light dessert is nice, such as fruit sorbet, vanilla ice cream or a scoop of each.  Your favorite ‘house red’ will go perfectly with this dish, especially if it is a Cabernet Sauvignon or Pinot Noir.  Enjoy!

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7 Responses

  1. Gail Moa says:

    Thanks for the recipe Heidi. I guess the grate is used to drain the grease. Just trying to figure out how I could do it. Perhaps a suggestion of an alternative to the grill.
    I have a recipe that I used Short’s stewing beef in (more of a Ragout) over fettucini that was a hit.
    I suggest that you have a contest where people send in a recipe using one or more products from your store. Perhaps a voucher for $10.00-$25.00 could be a price.
    Gail

    • Heidi says:

      Gail,

      That’s a great idea. We have the next few months of recipe creators lined up but will put that in the queue. The grate was just a cooling rack for baked goods. I thought it would be necessary but you know – there was not much on the sheet pan after cooking so try it without. Would love the try your recipe and suggest posting it in a response comment so we can.

      Thanks for your feedback!

      – Heidi

  2. Judy says:

    Looking forward to great recipes. Will you be publishing the nutritional facts? It really helps to know the nutritional values.
    Thanks!

    • Molly says:

      Judy, I DON’T want to know the nutritional values of Heidi’s meatloaf..beef and bacon and cheese, oh my! Overall though, it’s a good idea.

      • Heidi says:

        All good things in moderation. We will talk about about nutritional value information. Thanks for you feedback!

    • Heidi says:

      I’ll take that suggestion to our recipe team. Thanks Judy!

  3. Katy says:

    I got to test this when I was taking pictures. My, my, it’s a good one! Thank you Heidi!