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K Farm Meatloaf

There is hardly anything more comforting than a good meatloaf, especially when you know that the meat you are using is humanely raised and insanely delicious. Meatloaf can be served hot, cold or at room temperature. And a meatloaf sandwich with plenty of mayo is pretty tasty.

1 carrot, washed and coarsely grated 1 medium onion, peeled a coarsely grated 1 tablespoon vegetable oil 1 lb. ground beef 1 lb. ground pork ¾ cup of panko breadcrumbs  3 eggs, lightly beaten 1 tablespoon Worcestershire sauce 1 teaspoon powdered mustard 1 teaspoon chili powder ¼ cup catsup 1 teaspoon salt  Ground black or white pepper to taste

Glaze ½ cup catsup ¼ cup brown sugar 2 tablespoons apple cider vinegar

Preheat oven to 350 degrees.

Heat vegetable oil over low heat. Sauté carrot and onion and just until soft. Allow to cool.

In a large bowl, mix meat, carrot and onion and remaining ingredients until just evenly combined. Do not overmix as it can make the meatloaf tough. (I find that clean hands are the best equipment for this!) 

Grease two small loaf pans or one large one. Pat meat mixture into pan(s) Cover with foil and bake 30 minutes. Or just shape into a loaf on a baking sheet.

Remove foil and brush with glaze. Bake another 15-20 minutes or to an internal temperature of 165 degrees. Let stand for 10 minutes before slicing. Serve with your favorite brown gravy or some of the glaze on the side.

Serves 4-6