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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I have made many different meatloaf recipes, but this is the one I will make from now on. This recipe is from Kate Gosselin from John and Kate plus Eight . This is a clever way to sneak vegetables onto picky eaters plates. It seems like alot of vegetables, but if you use the food processor on pulse to shred the vegetables finely without pureeing them, they cook down to nothing. What you have is a moist, flavorful meatloaf. I have one of the world's most pickiest eaters and even he ate it and said it was very good. Ingredients:
2 lbs organic lean ground beef |
2 eggs |
3/4 cup celery, finely chopped |
3/4 cup onion, finely chopped |
3/4 cup green pepper, finely chopped |
3/4 cup carrot, finely chopped |
1 1/2 cups italian seasoned bread crumbs |
3/4 cup parmesan cheese, grated |
1/4 cup ketchup |
2 teaspoons italian seasoning |
1 teaspoon garlic salt |
Directions:
1. Use a food processor on pulse to finely chop the celery, onion,green pepper, and carrots until finey chopped or shredded. Mix all ingredients in a large mixing bowl and divide equally into two separate meat loaves. Add a squirt of ketchup to the top of each in a zig- zaggy design. Cover with foil and bake at 350 degrees for about an hour (depending on oven) or until bubbly and center is no longer pink. During the last 15 minutes of cooking, remove the foil covering and finish baking uncovered.
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