March 18, 2010

Meatloaf Vegetable Overload

My husband is a no-frills guy when it comes to his food. In his humble opinion, the simpler the recipe, the better. For instance, I love to load my meatloaf with whatever sounds good and he likes it pretty basic. Therefore, I end up cooking two completely different meatloaf recipes as evidenced by the photo below. One meatloaf for him and one meatloaf for me and Madelyn. I served this with Alfredo (click here for my Alfredo recipe) noodles and green beans.

Recipe and photos by
  • 1 lb ground beef
  • 1 egg
  • 1/4 c Italian style bread crumbs, eyeball it
  • 2 tbsp Parmesan cheese, eyeball it
  • 3 tbsp ketchup, eyeball it
  • 1 tbsp mustard, eyeball it
  • 1 tsp worcestershire sauce, eyeball it
  • 1/4 to 1/2 onion, choppped
  • 1/4 to 1/2 green pepper, chopped
  • 1/2 carrot, chopped
  • 2 button mushrooms, chopped
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Sea salt and ground pepper, to taste

  1. Preheat oven to 350.
  2. Steam carrots for 2 to 3 minutes.
  3. In a skillet, heat oil over medium heat and saute garlic, carrots, onion, green pepper and mushrooms, until desired tenderness.
  4. In a large bowl, combine sauted vegetables and the remaining above ingredients.
  5. Form loaves and place on a rack placed over top of a foil-lined baking sheet (for easy cleanup and a less greasy meatloaf).
  6. Bake for about 1 hour.
  7. Optional: Before the last 10 minutes of cooking, take the meatloaf out of the oven. Drizzle some ketchup over top of meatloaf and place it back in the oven.
  8. Serve and enjoy!

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