Beth's Farm Kitchen

Chez Brennan Meatloaf
This recipe calls for 2 pounds of meatloaf mixture, but feel

free to cut it in half. Charlie and I usually make a 2-pound

loaf because we love leftovers. We buy a meatloaf mixture

from the butcher or use 1/2 pound of this, plus 1/2 pound

of that. We have used ground beef, veal, turkey and sausage.

A friend of ours uses only ground turkey because her family

does not eat red meat, and everyone loves the results.

Makes 8 servings
Prep Time: 20 minutes Cook Time: 45 - 60 minutes

Ingredients:
2 pounds meatloaf mixture
1/2 cup breadcrumbs (dry, seasoned, or fresh)
1 egg
1 onion, medium dice
1 cup Beth's Farm Kitchen Blazing Tomato Chutney™
1/2 cup corn or peas
1/2 cup chopped parsley
1/2 cup grated carrots
1/4 cup grated parmesan cheese
Freshly ground black pepper
1 can (8-ounce) tomato sauce

Directions:
Preheat oven to 350°F. Place all ingredients, except pepper
and tomato sauce, in a large bowl and knead together.
Season with pepper. Pour mixture into a cast-iron skillet and
shape into a mound. Pour tomato sauce over meatloaf. Bake
for 45 - 60 minutes, basting twice during cooking.
Remove from oven and let set for 10 minutes. Slice and
serve with garlic mashed potatoes and a green salad.

Dear Jam and Chutney Lovers,

The holiday season has finally quieted down! Beth's Farm Kitchen had a hectic but good season and we're right back to cook fresh jam for all of you. In 2011, we froze 64,000 pounds of locally grown fruit. We are making fresh tomato sauce for Samascott Orchards this winter. The kitchen has been smelling great.

Beth's Farm Kitchen jam is an essential ingredient in Orwasher Bakery's jelly doughnuts. They were voted the Best in New York City and featured in the NYC 8 Best Jelly Doughnuts! It's all about the jams!

The citrus harvest has started to come in
and you can get your jars
of Meyer Lemon and Blood Orange Marmalade on line or at the Greenmarket in NYC. This time of year, Beth is at the Union Square Greenmarket on Wednesday, Friday and Saturday and Columbia University Greenmarket on Sunday. Stop by and get your jar of vitamin C today.

Beth and Liz are going to the North East Organic Farming Association Annual Conference (NOFA) this weekend, January 20th to 22th, in Saratoga Springs, New York. They will be presenting on how to take a product from an idea to the market. It is all about knowing the rules and having the great local produce to work with. Beth's Farm Kitchen is part of the New York Small Scale Food Processors (NYSSFPA). The NYSSFPA attempts to get and keep every processor up to speed.

This winter has been slow to get started but it will come,

Sincerely,

Beth

Beth Linskey
Beth Linskey
Beth's Farm Kitchen