Magic Meatloaf and a Conversation with a Local Beef & Dairy Farmer

by The Meal Makeover Moms on October 11th, 2009

lucinda-with-cow-farm-june-09Lucinda Williams is a mother of four children, ages 14 to 23, and a Massachusetts beef and dairy farmer. Together with her husband Darryl, they run the Luther Belden Farm in Hatfield, MA. This is no ordinary farm. It’s been in her husband’s family since 1661, and her children are the 13th generation to work the land. Today, they milk 100 cows twice a day, keep a herd of 200, and grow hay, corn and alfalfa to feed their livestock.

 In a recent conversation with folks at the National Cattlemen’s Beef Association (one of our former blog sponsors), we were surprised to learn that 97% of beef cattle farms are family farms. We caught up with Lucinda (who is also Chair of the Cattlemen’s Beef Board) to hear more about that and to get her family’s favorite recipe from the ranch.

Q: We often hear about the decline of the family farm. What changes have you seen since you first started farming in terms of new challenges and the increased emphasis on the environment and sustainability?

A: The family farm is alive and well. We strive to provide safe, high-quality beef for consumers at an affordable price while sustaining and improving resources under our care. Beef production methods have evolved over the years to achieve this goal, resulting in new management protocols and technologies that help producers meet consumer demand.

lucindawilliamsfamily

Q: Do your children help out on the farm? If so, what do they like to do?

A: Absolutely!  During the school year, our kids are busy with sports, music, and drama, as well as church and community activities, so their available hours to help on the farm are somewhat limited.  Nevertheless, they still have daily chores such as feeding the calves and additional weekend work as needed.  This summer, we milked our cows three times a day — 4:00am, noon, and 8:00pm and all of us helped out.  This summer, our 21-year old son, Jackson, worked on the farm mowing, raking, baling hay, tending to the cows, fixing fences, and the myriad other jobs that go along with running a dairy farm.

Q: What’s your family’s favorite recipe?

Magic Meatloaf (from the kitchen of Lucinda Williams)

It cooks like magic in the slow cooker and disappears like magic, too! I use a 6-quart slow cooker.

  • 3 pounds lean ground beef
  • 1 ½ cups quick-cooking oats
  • 2 large eggs, beaten
  • 1 cup barbeque sauce
  • 1 tablespoon dried minced onion
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded lowfat Cabot cheddar cheese

1. In a large bowl, mix together the ground beef, oats, eggs, barbeque sauce, minced onion, and Worcestershire sauce.  Mix until all the ingredients are combined.

2. Fold a sheet of aluminum foil in half and place in the bottom of your slow cooker (allow the foil to extend up the sides of the slow cooker). Spray the foil and the exposed bottom of the slow cooker with nonstick cooking spray.

3. Form half of the meat mixture into an oval or rectangle and place on top of the foil (leave half an inch to an inch of space between the meatloaf the sides of the slow cooker).  Sprinkle the cheese over the meat. Add the rest of the meatloaf mixture on top of the cheese. Seal the “seam” by pinching the mixture with your fingers.  Cook on low 4 to 5 hours.

4. Remove the meat from the cooker by carefully pulling up the sides of the aluminum foil. Transfer the meatloaf to a plate or platter. Slice and serve.

We agree with Lucinda that this recipe disappears like magic! Liz made it the other day (she cut the recipe in half and it worked great), and it was a big hit with the kids. The half recipe yielded about 8 servings.  Post your favorite meatloaf recipe here!

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4 Comments | Filed Under Beef, Dinner, SlowCooker 

4 Responses to “Magic Meatloaf and a Conversation with a Local Beef & Dairy Farmer”

  1. Sandy on October 12th, 2009

    Thanks for the blog about the dairy/beef farm and meatloaf recipe- as agricultural producers of food and fiber we appreciate sites like yours bringing meat into a positive light as a healthy, safe and nutritious product. Will try this recipe and check back website for other great recipes
    Thanks !
    Sandy
    A third generation family farmer

  2. Sandi on October 14th, 2009

    I want to try this magic meatloaf. My husband has a bad opinion of meat loaf due to the dry overcooked meatloaf his grandmother made when he was little. My son just thinks he doesn’t like it. I hope this will change their minds.

  3. Sara DowntoEarth on October 18th, 2009

    Family farms are great farms. Buying direct from family farms is a great way to keep farms in business and get quality products. I posted a check-list for finding top-quality beef locally.

  4. EAT! on October 21st, 2009

    What a fun idea to make meatloaf in the slow cooker. I will give this recipe a try. Here is a favorite meatloaf recipe of mine -

    Bacon and Swiss Meatloaves with Portebello Mushroom Gravy

    makes 6 mini meatloaves

    2 tablespoons of butter
    1 cup diced onion
    1/2 cup diced celery
    3 cloves of diced garlic
    1/2 cup ketchup
    2 tablespoons Worcestershire sauce
    1 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon nutmeg
    1 and 1/3 pounds ground beef – I like 90%
    1 and 1/3 pounds ground pork
    2 eggs
    1 cup plain bread crumbs
    12 slices of bacon cut in half and cooked until just crisp
    8 slices of Swiss cheese

    for gravy-
    2 tablespoons butter
    2 portebello mushrooms, diced
    2 tablespoons flour
    1 to 1 and 1/2 cups beef stock
    salt and pepper to taste

    For the meatloaves, preheat oven to 350 degrees.

    Over medium high heat, melt the butter in a large saute pan and add the onions and celery. Saute for about 10 – 12 minutes or until the onions begin to caramelize. Add the garlic and saute for and additional minute. Add the ketchup, Worcestershire sauce, salt, pepper, and nutmeg and stir to combine. Remove from heat and let cool.

    Meanwhile, place both meats, the eggs, and breadcrumbs in a large bowl. Dice half of the bacon and 5 slices of the cheese and add it to the bowl. Add the onion mixture and gently combine all the ingredients. Form into 6 mini meatloaves and place on a large rimmed baking sheet. Bake for about 30 – 40 minutes or until a thermometer registers about 160 – 165 degrees. Remove from oven and immediately top with the remaining cheese and 2 half slices of bacon.

    While the meatloaves are baking, prepare the gravy. Melt the butter in a small saucepan over medium high heat. Add the mushrooms and saute for about 5 – 7 minutes or until the mushrooms just begin to get tender. Still in the flour and cook for about a minute. Gradually add the beef stock and stir to combine. Cook the gravy for about 3 – 4 minutes or until thickened. Add more stock depending on how thick or thin you like your gravy. Serve warm over meatloaves.

    Note — the meatloaves can be prepared ahead of time and reheated in the microwave on 70% power for 1 – 2 minutes. Continue heating at 30-second intervals until they are heated through. The meatloaves can also be frozen. Thaw in the refrigerator overnight and heat according to the above directions.

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