Mini Meatloaves and Sap Season

Our new website with new host was finally finished this week.   It's taken me a few weeks to rewrite the entire thing and figure out the new templates.  I like it and I hope you do to.  Let me know what you think and any bugs that need fixing.

I will be slowly bringing over our recipes from the old blog while posting new ones as I cook them up.  One thing I find is that sure I cook 2-3 meals a day for all of us but the thing is to have it written step by step, measured out and take pictures.  I finished a superb meal the other night only to remember NO pictures were taken so we'll have to have that again soon (oh sorrows!)

This month has come in fast and halfway over with and it's surprising as February has usually seemed to drag on.   No problem we love spring.

It's almost Maple Syrup Season here and all over the northeast.  Some places have started where their weather was a bit better than ours but our trees have not given up winter quite yet.   It looks really good for next week.  That means if we are boiling the OPEN sign will likely be out for visitors to stop in to see how it's going and the store open for your meat needs.

The snow is rapidly melting which means muddy dog feet coming in the house often.  I wish they would wear boots and tyvek suits but they'd rip them off fast.  

Last week I made a Farmer Favorite and one we make no matter the season and usually in large amounts.   


2 pounds Creekside Meadows Ground Beef

1 medium onion, finely diced

1 cup instant oatmeal or bread crumbs (seasoned or not, we usually use not)

2 eggs

8 ounces shredded cheddar cheese

1/2 cup whole milk- you won't find anything but whole in our house.

1 teaspoon salt

1/2 teaspoon pepper.  

In a small skillet heat up a splash of olive oil or butter and saute the onion until clear and soft, if you can let them lightly brown or carmelize for a sweeter flavor.  But DON"T burn them so if know you'll burn them go for softened.  Experienced onion caramelizers I know are rolling their eyes but I come from a family who didn't caramelize onions and I've learned that not everyone can NOT burn onions......

In a mixing bowl add the cooked onions, ground beef, bread crumbs or oatmeal, eggs, milk, cheese, salt and pepper.   Stir until mixed together well.  I use my stand mixer but going by hand is good too.  



Preheat oven to 375F

Get out a Large casserole dish 9x13 will work.  Or use 2 smaller ones.   

DIvide the mixture into 2, then divide those into 4.   So a total of 8.  Form into oval loaves.   

You can also make 10 mini loaves or 6.   8 has worked well for us. 


1 cup ketchup

1/2 cup brown sugar

1/2 teaspoon brown mustard

Mix up and spoon over the mini loaves.  


Oven roast for 1 hour.  

Serve with garlic mashed potatoes, greens, fresh apples sauce and some gravy.  

For gravy, you can always cheat and have some store bought in a jar stuff (yes it happens here) or I always freeze extra from when we have roast beef.  



Make ahead and freezer meal tips

Make these 1-2 days ahead and hold in the refrigerator before cooking.

I often double and triple this recipe and freeze the extras, then pull out and warm in a 250F oven.  

Makes excellent sandwiches for lunches too.



Our Grassfed Beef and Pasture Woodland Raised Pork is available the individual cut and budget friendly Meat Bundles at our Farmstore and we also delivery locally every week.

Store is open this Saturday Feb. 17 and 18th  Noon til 2pm

Ground beef bundles

10 pounds for $65

20 pounds for $120