Meatloaf: Mom’s Best

This recipe is tried and true from my mom’s kitchen to yours. Using a combination of beef and pork with classic meatloaf flavors, it was always a family favorite. A tip to use leftovers is to make meatloaf sandwiches. As a kid, I looked forward to those treats. Leftovers can refrigerated for up to 3 days or frozen.

Mom’s Best Meatloaf

Everybody has a favorite meatloaf recipe. This is my mom's. We grew up on it and love it.
Prep Time15 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

Meatloaf

  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup onion chopped
  • 1 c Italian bread crumbs
  • 2 eggs
  • 1/2 cup ketchup
  • 1/2 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Glaze

  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon white vinegar
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with foil (or parchment). Optional for clean oven, place on a rimmed baking sheet.
  • In a large bowl combine ingredients and knead together with your hands. Mix thoroughly until combined.
  • Press evenly into the loaf pan
  • Bake uncovered for 45 minutes
  • Mix together glaze ingredients
  • Remove meatloaf from oven. Using a turkey baster, drain excess grease if needed.
  • Spoon glaze over meatloaf. Take care not to disturb meatloaf top. it will be soft.
  • Return pan to oven and bake for another 45 minutes. Use thermometer to check internal temperature to 155 degrees Fahrenheit.
  • Allow meatloaf to rest for 15 minutes before slicing.

Why not serve some Mac & Cheese as a side.

Black Magic Cupcakes

Black Magic Cupcakes

Best chocolate cupcake ever made
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Servings: 24 cupcakes

Ingredients

Cupcakes

  • 1.75 cup all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup yogurt full fat
  • 1 cup coffee strong
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup cooking oil

Chocolate Butter Cream Frosting

  • 1/2 cup butter 1 stick
  • 2/3 cup cocoa
  • 3 cups 10x powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla

Instructions

Cupcakes

  • Preheat oven to 350 degrees F
  • Combine dry ingredients in a large bowl
  • Blend wet ingredients in a small bowl
  • Add wet ingredients to dry ingredients. Batter will be thin.
  • Pour into creased and floured cupcake tin or use cupcake liners.
  • Bake for 20 minutes at 350F. Toothpick will come out clean when done.
  • Cool for 10 or 15 minutes, then remove from pan and finish cooling on a wire rack.
  • Frost when completely cooled.

Frosting

  • Blend butter and cocoa until smooth
  • Add milk and vanilla
  • A sugar until desired consistency is reached
  • Spread or pipe onto cupcakes

Apple Pie Jam

Adapted from mom’s spiced pear jam, I created an apple jam with actual bits of apple to spread on your toast. Clear apple jelly and apple butter just wasn’t cutting for me. I hope you enjoy my creation.

Apple Pie Jam

The apple jam is spiced similarly to an apple pie. (Experienced jam makers may want to try speeding up the process by using a package of pectin.)

Equipment

  • 1 Water bath canner
  • 3 pint mason jars or 5 – 6 half-pint mason jars

Ingredients

  • 8 cups apples peeled, cored, finely chopped
  • 6 cups sugar
  • 1/4 c brown sugar
  • 1/8 c lemon juice
  • 2 tsp ground cimmamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp allspice

Instructions

  • Combine apples sugar, brown sugar, lemon juice,, cinnamon, nutmeg, cloves, and allspice in a pot. Bring to a rolling boil.
  • Cook at a boil, stirring occasionally, until jam gelling point (220 degrees F). About 45 minutes.
  • Test gelling point by placing a small amount of jam on a frozen plate. Tip the plate to determine the thickness of the jam.
  • Once gelling has been achieved, process for 10 minutes in pint jars filled to within 1/4 inch of the top. (See details below)

Notes

Detailed Canning Instructions:

  • Jars and lids should be boiled in water with the lids for 5 minutes to sterilize. 
  • Fill jars to within 1/4 inch of top. Remove air bubbles with a chopstick.
  • Wipe the rims with wet paper towel to remove any food residue. 
  • Place the lid and screw on the ring, finger tight. 
  • Place in water bath canner of boiling water. Make sure the water covers the jars by 1 to 2 inches. 
  • Start timing after water has reached a rolling boil. Process for 10 minutes.
  • After time is up, turn off heat, remove lid. Wait 5 minutes before removing jars from water and placing on a wood surface or towel. 
  • Test the seal after 12 hours. Use any unsealed jam within 2 weeks. The sealed jars can be stored in a cool, dark area. 

Stir-Fried Beef Skirt Steak & Broccoli

Course: Hot Entrée
Cuisine: Chinese

Ingredients

  • 1 1/4 lbs skirt steak thinly sliced
  • 2 tbsp olive oil divided
  • 1/3 cup cornstarch
  • salt and pepper
  • 3 tbsp hoisin sauce
  • 1 tbsp rice vinegar or white vinegar
  • 3/4 cup jasmine rice
  • 3 cloves garlic divided
  • 1/2 lb broccoli
  • 1 tbsp sesame oil
  • 2 cups water divided

Instructions

Cook the Rice

  • In a small pot, heat 2 teaspoons of olive oil (reserve remaining olive oil) on medium-high. Add garlic, season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute.
  • Add rice, a big pinch of salt and 1 1/2 cups of water. Heat to boiling on high.
  • Cover, reduce heat to low. Cook 12 to 14 minutes, or until tender and water is absorbed.
  • Remove from heat; fluff with a fork.

Cook the Broccoli

  • Heat the sesame oil on medium-high. Add broccoli, season with salt and pepper.
  • Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.
  • Add garlic, cook, stirring occasionally, 30 seconds to 1 minute. Add water and cook, stirring occasionally, 3 to 5 minutes, until water is cooked off and broccoli is bright green.
  • Transfer to a bowl and wipe out the pan.

Cook the Beef

  • Season the beef with salt and pepper. Add cornstarch, toss to thoroughly coat.
  • Heat remaining olive oil on high. Add half of coated beef in a single layer. Cook, without stirring, 1 to 2 minutes, until browned on first side. Turn and continue to cook, stirring constantly 1 minute, until just cooked through.
  • Leave brown bits in pan and transfer to a plate. Repeat with remaining coated beef, leaving it in pan.

Finish and Serve

  • Return first batch of beef to pan. Add hoisin sauce and vinegar. Reduce heat to medium-high and cook, stirring frequently 30 seconds to 1 minute, or until coated.
  • Add cooked broccoli and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute or until well combined.
  • Remove from heat; season with salt and pepper to taste.
  • Transfer cooked rice and finished beef to a serving dish. Enjoy!

Slow Cooker Mongolian Flank Steak

Mongolian Flank Seak

Beef that slowly cooks until tender will be melt-in-your-mouth perfection. This takes minutes to throw into the crock-pot and has such amazing flavor. One of the best things you will make in your slow cooker (or instant pot).
Prep Time10 minutes
Cook Time5 hours
Course: Hot Entrée

Ingredients

  • 1.5 lbs flank steak
  • 1/4 cup cornstarch
  • 2 tbsp cooking oil
  • 1/2 tsp garlic minced
  • 5 green onions divided
  • 3/4 cup water
  • 3/4 cup soy sauce
  • 3/4 cup brown sugar
  • 1 cup carrots grated
  • 1/4 tsp fresh ginger minced
  • sesame seeds garnish

Instructions

  • Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. Set aside.
  • Add cooking oil, garlic, 3 of the onions, soy sauce, water, brown sugar, carrots and ginger to slow cooker. Stir ingredients.
  • Add coated flank steak and stir again until coated in sauce.
  • Cook on on low for 4 to 5 hours until cooked throughout and tender.
  • Serve over rice and garnish with remaining green onions and sesame seeds

Notes

You can also put everything into the ziplock bag and marinate overnight if desired. 

Pickled Pepperoncini Peppers

This is a favorite pickled pepper for all sorts of sandwiches, salads and soups.

Pickled Pepperoncini Peppers

Prep Time25 minutes
Cook Time10 minutes
Course: Condiment
Cuisine: Indian
Servings: 8 Pints

Equipment

  • Water bath canner

Ingredients

  • 24 cups Pepperoncini peppers washed and cut into pieces or split
  • 8 cups water
  • 8 cups white vinegar
  • 2/3 cup pickling salt
  • 1/2 cup sugar
  • 1/2 cup peppercorns
  • 1/2 cup whole coriander seeds
  • 8 cloves garlic
  • 1 tsp pickle crisp
  • 1/2 cup red pepper flakes (Optional)

Instructions

  • Combine water, vinegar, salt and sugar in a large pot. Bring to a boil. Boil for one minute. Reduce to low and keep hot for canning.
  • Tightly pack jars with peppers
  • Place 1/8 tsp of pickle crisp in each jar. Add 1 tbsp peppercorns, 1 tbsp coriander seeds and a clove of garlic to each jar. (optional: add 1 tbsp red pepper flakes)
  • Ladle pickling liquid into jars. Leave 1/4" head space.
  • Use a bubble wand to remove air bubbles. Add additional liquid as needed to maintain 1/4" head space.
  • Secure lids and rings, finger tight. Place in canner.
  • Process jars for 10 minutes (Over 1000 feet elevation add 5 minutes)
  • Turn off heat and wait 5 minutes before removing jars from canner. Place jars in a draft-free location overnight (12-24 hours)
  • Remove the rings, check the seals. Store any unsealed jars in the refrigerator for up to 2 months.

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