Oklahoma Table: Meatloaf with local ingredients

Makes 4 to 6 servings.

1 pound ground beef or buffalo (Premium Natural, Holder's, Flying L, John's Farm or other great Oklahoma beef or Wichita buffalo)

½ teaspoon each garlic powder, oregano, thyme and rosemary OR 1 teaspoon each fresh crushed garlic, finely chopped oregano, thyme and rosemary

2 eggs, beaten, from Braum's or other Oklahoma producers

1½ cups cracker crumbs or in combination with breadcrumbs (can use seasoned)

¾ to 1 cup chopped onion (small dice)

½ cup salsa (Oklahoma variety such as Tow Head or Maria Rae's)

6 to 8 tomatoes, skinned and crushed in a plastic bag to pour over meatloaf before baking

1½ cups Scaffetta's Sauce poured over meatloaf last 10 minutes of baking

Heat oven to 350 degrees.

Adjust oven rack to lower middle position. Place all ingredients except tomatoes and pasta sauce inside a gallon size freezer bag. Remove excess air and seal then mash and mix until ingredients are well blended. Form mixture into a round or rectangular loaf and transfer to a prepared baking dish.

Pour crushed tomatoes over loaf and bake for 1 hour and 15 minutes. Remove from oven and pour pasta sauce over top of loaf. Bake an additional 10 to 15 minutes until sauce is heated. Slice meatloaf and serve with additional sauce spooned over slices.

Source: Sherrel Jones.

This is a recipe from the creator of Suan's Scotch Bonnet Pepper Jelly. Her recipe uses oats in lieu of breadcrumbs and Parmesan cheese to help bind the ingredients together. The meatloaf is topped off with a tomato and pepper jelly glaze.

1 pound lean ground beef such as CattleTracks

¾ cup old-fashioned rolled oats

1 medium onion, chopped

2 to 3 cloves of garlic, crushed

1 egg

½ cup milk

1/3 cup grated Parmesan cheese

Generous dash of Worcestershire sauce

½ teaspoon salt

¼ teaspoon freshly ground pepper

Mix all ingredients well and form into a loaf. Place in prepared baking pan and bake at 350-degrees for 30 minutes. Drain off any excess grease and begin glazing with Scotch Bonnet Pepper Jelly Glaze every 15 minutes until meatloaf is done, about 1 hour.

Heat and serve remaining sauce on the side.

1 tablespoon butter

½ cup chopped onion

¼ cup chopped sweet bell pepper

¼ cup Scotch Bonnet Pepper Jelly

1 can stewed tomatoes

4 cloves garlic, crushed

Place butter in small saucepan over medium heat until melted. Saute onion and pepper until softened. Add jelly and cook until melted. Add tomatoes and garlic. Simmer until thick and baste meatloaf every 15 minutes while baking.

Source: Suan's.