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  • Summer Meatloaf

    glazedmeatloafWhy not have some ‘comfort food ‘even in the heart of summer.
    This is a great time of year to use fresh herbs and the abundance of Iowa grown tomatoes and this recipe calls for both.
    It’s good warm out of the oven or cold for a picnic dinner. I didn’t like meatloaf until I tried this one!

    1 1/2 lbs. Certified Angus Beef Ground Chuck
    1/2 lb. ground pork
    2 large eggs, lightly beaten
    1/2 cup fine dry bread crumbs
    2 large ripe tomatoes, seeded and chopped
    1/2 large green pepper finely chopped (opt.)
    3 scallions, white and green parts, finely chopped
    1 large garlic clove, finely chopped
    1/4 cup chopped parsley (opt.)
    2 tbsp. fresh basil
    1 tbsp. fresh thyme leaves
    1 tbsp. chopped summer savory
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
    4 slices bacon

    Preheat oven to 350 degrees. Lightly grease a shallow rectangular meat loaf pan.

    Place all the ingredients except the bacon in a large mixing bowl and mix with your hands until all is just blended together. Shape into a long loaf and place in prepared pan.

    Lay 4 slices of bacon diagonally across and down the sides of each of the loaves, and tuck the bacon ends under the loaves. Bake for 1 1/2 hours or until the loaves are will browned. Remove the loaves from the oven and allow them to cool 20 minutes for easier slicing.

    If fresh herbs are unavailable, substitute 1 tsp. each of dried basil, savory and thyme and increase the chopped fresh parsley to 1/2 cup. (I always omit the parsley)

    Uncooked Tomato Sauce

    1 1/2 lbs. ripe tomatoes, seeded and chopped
    2 tbsp. olive oil
    1/2 large garlic clove, finely chopped
    2 scallions white and green parts, thinly sliced
    1 tbsp. chopped fresh basil
    1/8 tsp. salt
    1/2 tsp. freshly ground black pepper

    Combine all the ingredients in a nonmetallic bowl, cover tightly, and refrigerate for 3 hours before serving with the meat loaf