For meatloaf lovers, I am about to be blasphemous. I think many meatloaf recipes are disgusting - especially those with the sugar-ketchup crust on top. This meatloaf recipe isn't like that. I can make it with ground beef and lamb from my farm, plus bleu cheese I made, spinach I grew, bread crumbs from old homemade bread, an Italian blend of dried herbs that I grew, and eggs from my hens.
Or, I can just buy all of the ingredients and it's easier while still being delicious.
This is one of my Sunday meals, so I try to do as much of the work the day before. I like to serve this with Armenian flatbread (using my bread maker set on the dough cycle), a garlic vegetable sauté (vegs chopped the day before), and a dessert (possum pie made the day before). I also opt to cook this one in muffin tins, but it can be baked in a traditional loaf pan with the length of time increased. I like to use meatloaf pans so that any fat drains out from the loaf.
1 1/2 lbs Lean ground meat (beef, lamb, goat, or combinations - I like beef-lamb)
1/2 c Onion, diced
1/2 c Spinach, fresh chopped
2 T Worcestershire sauce
3/4 +1/4 c Bleu cheese, crumbled
1/2 c Bread crumbs, Italian
Combine all of the above ingredients except 1/4 cup of bleu cheese. Coat a 12-muffin pan with non-stick spray and distribute the meat mixture evenly among them. From the 1/4 cup of bleu cheese, press a few pieces of cheese into the top of each meatloaf muffin (dividing it evenly). I like to cover and refrigerate mine overnight. I set out the mini-meatloaves while preheating the oven to 375-degrees. Bake for 30 minutes, allow to cool for 5-10 minutes, and serve.
Wife to Brandon, mother to Tess and Liam, farmer, entrepreneur, cook & baker, nurse, and accountant who loves to try new things, travel, and work toward greater self-reliance.