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Locavore Meatloaf

When we started thinking about creating this recipe, we thought about calling it Farmers Market Meatloaf since the inspiration came from buying ground lamb from the Market, but then Three Meat Meatloaf also made sense since it was a trio of meats. We finally landed on “Locavore Meatloaf,” using the cooking term that reflects sourcing the ingredients locally...which we certainly did with this effort.

Serves 6


2 eggs, beaten (Zionsville Farmers Market)
1/3 cup milk, plus 2 tablespoons (Traders Point Creamery)
6 tablespoons HP or Worcestershire sauce (Grapevine Cottage)
2/3 cups bread crumbs (run that day-old Grapevine Cottage baguette through the food processor)
3/4 pound ground pork (Moody’s Meat Market)
3/4 pound ground lamb (Bindford Farmers’ Market or wherever else Viking Lamb participates)
1 pound ground beef (Moody’s Meat Market)
1 large onion, chopped (Zionsville Farmers Market)
3 fresh cloves garlic (Zionsville Farmers Market)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 teaspoon red pepper flakes
1/4 cup Two Cookin’ Sisters Bunch-O-Berries Jam (from Brookston, available at Grapevine Cottage)
1/3 cup catsup
1/3 cup Pickapeppa Sauce (Grapevine Cottage)

Sauce: 1/4 cup jam - melted, 1/3 cup Pickapeppa Sauce, and 1/3 cup catsup.


Preheat oven to 350 degrees. Combine eggs, milk and Worcestershire sauce in a medium-size mixing bowl. Add the bread crumbs and mix until still very moist, yet fairly solid (may need to add a few more crumbs and/or milk). Mix in the remaining ingredients, using your hands, until well blended. Turn into a well-oiled loaf pan, and bake uncovered for about 40 minutes, and then pour about 2/3 of the sauce over the top, reserving the rest for serving. Bake an additional 40 to 50 minutes, and let set for at least 5 minutes before serving.