As you know I run a small sustainably managed old fashioned farm. We like to grow the food we eat. But so that I can have this ‘on the farm’ life to which I would like to become accustomed, Our John has to go to work each day at a real job. Poor darling. And as I won’t let anyone eat processed or store bought food I cook dinner with his lunch for the next day in mind. Lunches for him to take to work. Meatloaf fits the bill nicely. As kids we ate meatloaf sandwiches and my children did too when they were at school. My mother used to make her meatloaf in two large loaf tins. I prefer to make it in the little tins. They cook faster and then the loaves are less likely to dry out.
Mama’s Meat Loaf
The best way to combine this is to use your hands. Fingers were made before forks! And if you have time, it is even better if you can combine everything except the eggs and let it sit for a couple of hours in the fridge to exchange flavours.
Pat firmly into your loaf tins. This will make four small loaves.
Pour a rich sweet Thai chilli sauce on top and then top that with grated or sliced cheese. When my children were young I topped it with tomato paste and swirls of mustard on top of that.
Cook in moderate oven for about 40 minutes to an hour. Careful not to overcook as a dry meatloaf is so dissappointing. Now, it will get juicy as it cooks. So half way through the cooking time I VERY CAREFULLY drain some of the juices out of the tin then pop it back into the oven. Oy.. someone get that bad cat off the table! .. bad cat!
We ate this with butter roasted new potatoes and fresh beans from the garden. We have been eating outside on my barn door table, every evening since spring.
THE NEXT DAY
Make a lunch box door-stop sandwich with your home made flax seed bread and a slice of cold meatloaf. If you have baked your bread and meatloaf in the same size tins then they will fit together perfectly. Add a slice of cheese, a smear of your tomato chutney, and a few leaves of fresh fall lettuce.