Vegetable MeatloafMay 20, 2012
This is a recipe from Self Magazine’s Drop 10 compilation of dishes that maximize your use of superfoods. It is full of veggies and very tasty, so much so that a coworker couldn’t wait until lunch to eat it — I hear it makes a good late breakfast too! Note, if you are feeling a bit lazy and don’t want to take the time chopping the veggies finely, you can rough chop and use a food processor to puree them smaller.
You will need:
- 1/2 c onion, finely chopped
- 2 cloves garlic, chopped
- 1/2 c mushrooms, finely chopped
- 1/4 c carrot, finely chopped
- 2 T green pepper, finely chopped
- 2 T celery, finely chopped
- 3/4 c canned pureed pumpkin (be sure not to get canned pumpkin pie mix! you could use pureed butternut squash too)
- 1 lb 90% lean ground beef
- 1/2 c seasoned bread crumbs
- 1 egg, beaten
- 1/4 t salt
- 1/4 t pepper
- 1/2 t dried oregano
- 4 T tomato sauce, divided
Then you will…
- Preheat your oven to 350 degrees. Lightly spray a 9×5-inch loaf pan with cooking spray.
- Coat a medium skillet lightly with cooking spray. Over medium heat, cook onion until just tender, 2 minutes.
- Stir in garlic and mushrooms; cook, stirring occasionally, until soft, 5 minutes.
- Add carrot, pepper, and celery; cook 3 minutes more.
- Removed from heat; cool 5 minutes. Stir in the pumpkin.
- In a large mixing bowl, combine beef with bread crumbs, egg, salt, pepper, oregano and 2 tablespoons of the tomato sauce.
- Mix in the vegetable mixture; stir until well combined. (It works best if done with wet hands.)
- Form into a loaf; place in prepared pan. Spoon remaining two tablespoons of tomato sauce on top.
- Bake uncovered, until meat is no longer pink, 45 to 50 minutes.