Last week, my husband said that he really wanted meatloaf for dinner. However, we were out of eggs and breadcrumbs. I dig around in the fridge a bit, searching for something to replace the moisture and glue-like nature of the eggs and bread. I ended up with some fruit and vegetables for moisture and a tad of goat cheese for stickiness. This meal is actually a hybrid of local ingredients from the Lehigh Valley and Maine! The apple is from the farmer’s market behind my parents’ rental in Camden, Maine, and the goat cheese was from a farm near Acadia National Park. This meatloaf really offers a taste of autumn.
- 1 lb ground beef (Valley View Farms)
- 2 slices bread (I keep a bag of loaf ends in the freezer)
- 1 small apple (a small farm in Camden, ME)
- 1 small onion (Heritage Farms CSA)
- 5 small carrots (Blue Blaze Farm)
- 2 cloves garlic (Apple Ridge Farm)
- few tablespoons soft cheese (I used tarragon goat cheese from Seal Cove Farm in Maine)
- few sprigs thyme (my garden)
- handful of sage leaves (my garden)
- Preheat oven to 350°.
- Using a food processor with a grating blade if you have one, grate apple (no need to peel), onion, carrots (also no need to peel) and garlic together.
- Add bread and pulse until large crumbs are formed.
- Place veggie mixture in large bowl with ground beef and mix (using your hands will be easiest).
- Chop herbs, reserving 6 whole sage leaves.
- Add soft cheese and herbs and mix thoroughly.
- Divide mixture in half and form each portion into a loaf.
- Place in baking dish and top with whole sage leaves.
- Bake for 45-55 minutes.