Jane Riley’s Meat Loaf

I’ve had this recipe floating around loose in my recipe file since my early 20’s.  My friend Jane shared it with me in 1986.  It’s written on a sheet of her oh-so-cool personal stationery, which is very tattered after so many years of use.  Anyway, it’s the best meatloaf I’ve ever found.  It’s best served cold on a thick slice of home baked bread.

Ingredients

3 farm fresh eggs

½ cup organic milk

2-3 teaspoons sea salt

½ teaspoon freshly ground pepper

4 slices bread, crumbled

¾ cup grated raw Nootka Rose carrot

1 large onion, chopped

1 and 1/3 cup grated sharp Tillamook cheese

2 lbs ground beef – grass-fed, island raised

1/3 cup organic brown sugar

1/3 cup catsup

1-2 tablespoons prepared mustard

 

Directions

Break eggs into bowl, beat slightly

Add milk, salt, pepper, & crumbled bread

Beat and let stand until bread has disintegrated

In a very large bowl mix together beef, onion, carrot, & cheese

Add in egg mixture and mix until evenly distributed

Put mixture into two loaf pans

Combine brown sugar, catsup, & mustard and spread half of mixture over meat loaves

Bake at 350 for 1 hour

Add other half of brown sugar sauce to loaves 10 minutes before done cooking

Submitted by Anna, adapted from Jane Riley’s handwritten recipe which originally came from whol knows where.