Meatloaf (with hidden vegetables!)
A twist on traditional meatloaf
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 1 Tbsp olive or avocado oil
- 1 small-medium zucchini (chopped (about 2 cups))
- 1 bell pepper (chopped)
- 2 carrots (chopped)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 2 cups fresh kale (Swiss chard, turnip/collard/beet greens, chopped)
- 1 lb ground beef (turkey or pork also work well)
- 1 lb ground Italian sausage
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1 cup quick-cooking oats (or rolled oats pulsed in blender/food processor)
- 3/4 cup ketchup (divided)
- 2 Tbsp balsamic vinegar
Instructions
- In a large skillet, add oil, zucchini, pepper, carrots, onion, and thyme. Saute over medium-high heat until soft. Add garlic and saute about 30 seconds. Add greens and saute until wilted. Remove from heat and set aside to cool while preparing other ingredients.
- Preheat oven to 400 degrees Fahrenheit. Grease a large sheet pan with oil or line with parchment paper.
- Add meat, eggs, oats, and 1/2 cup ketchup to a large bowl. Mix slightly with clean hands and add cooled, sauteed vegetables. Mix until combined.
- Divide mixture in half and transfer to sheet pan. Shape each half into a loaf shape (the meatloaf will be a little flatter, but will cook quicker). Place in preheated oven for 30 minutes.
- In a small bowl, mix remaining 1/4 cup ketchup with the balsamic vinegar. After the meatloaf has baked for 30 minutes, remove from oven and spread each one with the ketchup and balsamic vinegar mixture. Bake another 25-30 minutes.
Find it online: https://dishingupgrace.com/meatloaf-with-hidden-vegetables/