Thursday, June 18, 2020

RECIPE: GOAT LOAF

  1. Photo: Mary Nelen, West Cummington, MA


RECIPE: GOAT LOAF

This recipe is a slightly modified version of "Classic Meatloaf" from the 1934 edition of "Joy of Cooking," created by Irma Rombauer at age 55.


Before launching "Joy of Cooking,"  one of the best selling cookbooks in the US and on the shelf in most households, Irma's husband had just committed suicide. 

Anyhoo, look for goat meat and ask for it ground at your local Halal market. Or check area farms where goats are raised for their milk and meat. If you're in the Connecticut River Valley, try Balky Farm in Northfield MA, if you're in the Hudson River Valley, Wild Lea Farm, in Wappingers Falls NY, or if you're in the Berkshires, try Dandelion Hill Farm in Sheffield MA.


RECIPE: GOAT LOAF

WHAT

1 C homemade ketchup (cook down 8 plum tomatoes, 1 clove chopped garlic, add 1 t maple syrup, 1T horseradish or hot pepper sliced fine) or regular store bought is fine.

1 lb ground goat meat

1 C yogurt

1 egg

1T horseradish

2T worcestershire sauce

1 egg hard boiled, and peeled (optional)

1/2 C greens, parsley or kale, chopped fine

1 C chopped onion, chopped roughly

2 garlic cloves, crushed or minced

1 C fresh hen of the wood mushrooms lightly sauteed in butter (or 1/2 C dried, reconstituted)

2 C cubed (large) stale bread

HOW

Preheat oven to 350

Mix yogurt, egg and ketchup in a large bowl.

Add ground beef and fold in the rest of the ingredients, except the hard boiled egg, if using, with your hands.

Form a loaf around the optional hard boiled egg

Grease loaf pan with butter or bacon fat.

Place loaf in greased loaf pan.

Place loaf into pan, carefully, keeping the egg, if using, in the middle of the loaf.

Bake for one hour.

Allow to cool on a window sill in pan and slice when ready to eat.

Enjoy!