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.
