Great Meatloaf

Years ago when I was working full time and attending graduate school in the evenings, I made a meatloaf every Sunday night. I would cut the meatloaf into five portions and make a sandwich to eat each evening as I drove to classes after work. I did that for nearly a year. But, despite the steady diet of cold meatloaf sandwiches, I never tired of it and still love it today. I'm always on the look out for new meatloaf recipes.

In May, I got a call from one of the participants who attended one of the Indiana Farm Sustainability Tours which included a visit to Royer Farms and a lunch prepared by Executive Chef Kris Kraut from the ButtonWoods at Sycamore Farms. My friend said the meatloaf served at the lunch was wonderful and wondered if Chef Kraut would part with the recipe. A quick e-mail to Kris resulted in getting the recipe which is posted on in the Summer Recipes Section of this site. This is a MEAT loaf. Made with Royer Farms lamb, beef, and pork with no binder except for some finely diced vegetables, it's hearty, flavorful, and sure to please the carnivores at the table. The sauce is also outstanding. Made with local honey, tomato sauce, brown sugar, and a hint of cumin, it's smoky and sweet. A perfect complement to the meatloaf.

I served the meatloaf for supper last week with sauteed onions and yellow squash from Seldom Seen Farm and had plenty of meatloaf leftover for a nostalgic cold sandwich the next day.