Crooked Gap Farm Meatloaf


Crooked Gap Farm Meatloaf
Served with CGF sweet corn, CGF green beans, CGF heirloom tomatoes, CGF refrigerator cucumber pickles, and CGF Braeburn apples

Crooked Gap Farm Meatloaf
1 1/2 lbs Crooked Gap Farm Ground Meat (I used a combination of our CGF Beef and CGF Green Onion Sausage)
2 Crooked Gap Farm “Run of the Farm” Eggs
1 small Crooked Gap Farm chopped onion
3/4 c milk
3/4 c finely crushed saltine cracker crumbs
1/4 tsp black pepper
1/4 tsp ground ginger
1/2 c brown sugar
1/2 c ketchup

Combine meat, eggs, onion, milk, saltine crackers, pepper, and ginger.  Form into a loaf.  Press brown sugar in the bottom of a loaf pan and spread ketchup evenly over the top.  Place meat loaf gently in the pan.  Bake at 350 for 60 minutes or until juices are clear.  Once removed from the oven, juices can be collected with a turkey baster to make a gravy.  Remove meatloaf from the pan placing on a plate ketchup side up to slice and serve.


Chili: CGF Style



  • 1 lb CGF Green Onion Sausage, Ground Pork, or Ground Beef in large pot

Add in

  • 1 quart CGF tomato juice
  • 1 quart CGF stew tomatoes
  • 1 quart CGF chili beans canned in pork or beef broth

Heat and Enjoy!

CGF Canned Chili Beans (per quart)

  • 1 1/2 c dried pinto beans
  • soaked in ~ 3 1/2 cups CGF pork broth or beef broth (made with soup bones)
  • 1/4 – 1/2 cup CGF yellow onions
  • 2 T chili powder
  • 1 tsp salt
  • 1/4 tsp garlic
  • add additional water if needed
  • cook until beans are tender or can and process according to pressure canning instructions