Rhubarb rhubarb. When I think of rhubarb, I think of my Great Aunt Maggie. I didn’t know much about her other than she wore pretty lavender polyester pants and long necklaces; lived in an old chicken coop that was converted into a house; loved to put puzzles together; paid my brother a quarter for mowing her lawn while I got to sit inside and drink 7-up out of a green glass bottle; and she made the best rhubarb strawberry jam that she stored in washed out white plastic containers that were from her meals on wheels.
Now I’m going to have to make strawberry rhubarb jam 🙂
I wanted to come up with a few rhubarb recipes since it seems that everywhere you look rhubarb is advertised. Rhubarb meatloaf sounds a little strange, but it is a must try. I gave my husband left overs for dinner today and he said it was even better than the “regular” meatloaf. He always prefaces his comments with “was this a lot of work?”. He rarely wants me to go through more work than I have to.
This Rhubarb Meatloaf gets a triple punch of rhubarb from fresh stalks in the meatloaf and from rhubarb ketchup that goes in the meatloaf and on top.
I used a cast iron skillet, but you can use a 9×9 or a loaf pan if you wanted.
- ½ cup oatmeal
- ⅓ cup whole milk
- 2 green onions, chopped
- ½ cup finely chopped rhubarb (or celery)
- 2 medium carrots, grated
- 2 tsp salt
- ½ tsp pepper
- 2 pounds grass fed beef
- 2 slices of bacon, finely chopped
- 2 tsp worcestershire
- 2 tsp soy sauce
- ⅓ cup rhubarb ketchup (1/3 for top and ⅓ in the mixture)
- 2 eggs, beaten
- 2 T sucanat or brown sugar
- ¼ cup fresh parsley, chopped (or 1 tsp dried)
- ⅓ cup rhubarb ketchup
- 2 T sucanat
- Mix ingredients all together, very well.
- Put in a loaf pan, skillet or 9x9 and bake at 350 for about an hour.
- Mix ketchup and sucanat or brown sugar together and midway through, spread ketchup over the top.
- Let sit 10 minutes before serving.