This is a nice twist on meatloaf. You toss veggies into the meatloaf and you don’t have to feel too guilty about eating red meat because the meatloaf is loaded with nutrients from the veggies and that allows for less fat per serving. It’s also a great way to use whatever assortment of vegetables you have lingering in your refrigerator. The February 2013 issue of Eating Well has a nice variety of meatloaves with different vegetables and seasonings that allow for less fat and great flavor.
This is my variation on the basic meatloaf. I couldn’t follow the recipe as printed because I had vegetables in my refrigerator that needed attention and quick.
I wasn’t convinced this was going to be something that would be enjoyed by anyone except the dog as I was preparing it (and maybe not even the dog, he’s a pretty picky eater). It was a very pleasant surprise; the vegetables added lightness (it’s way less dense than traditional meatloaf) to the meatloaf that was great. The flavor couldn’t have been better. Don’t be put off by how unappetizing the pureed vegetables look; the taste is way better than the look! It’s the new favorite here!
1 small onion, quartered
2 stalks celery, cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch pieces
1 medium green bell pepper, cut into 2 inch pieces
8 oz. Package white mushrooms, stems trimmed
2 cloves of garlic, peeled
2 pounds lean ground beef
3 tablespoons Worchester sauce
3 tablespoons ketchup
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon Dijon mustard
¼ chopped flat leaf parsley
¾ cup dry plain bread crumbs
4 tablespoons ketchup
Preheat oven to 375 degrees F. Add onion, celery, carrot, bell pepper, mushrooms and garlic to food processor and process until very finely chopped or very nearly pureed. In large mixing bowl combine vegetable puree with 3 tablespoons ketchup, Worchester sauce, salt, pepper, Dijon mustard, egg and parsley. Add ground beef to mixture and combine with your hands, mixing gently are evenly mixed. Divide ingredients in half and add even amounts to 2 loaf pans pretreated with nonstick cooking spray. Add 2 tablespoons ketchup to each loaf and spread evenly over top of each meatloaf. Bake for 40 to 45 minutes or until internal temperature reaches 165 degrees F.