Veggie Loaded Meatloaf
February 4, 2014
Potato, egg, and mustard help bind all the veggies together.
I made all the ingredients nice and small so they would not only cook evenly, but also give the texture effect of ground beef.
Tons of veggies.
And just a little meat. I also added some cheese to this, a little curry powder, and a small handful of breadcrumbs.
I didn't think it would fit at first but I really stuffed it in.
After baking it was nice and browned. I ran a knife along the edge so it would come out clean.
Then I just flipped it out onto a cutting board. This loaf was crazy delicious and super moist and tender. I was worried about it being dry but it was actually so juicy that when you pressed on it you could see the little beads of moisture around your finger.
It's hard to make a meatloaf look pretty but it doesn't matter it tasted so good.
With meatloaf this good, I might be craving it more often in the future!
Veggie Loaded Meatloaf
For: 5 People
- 1 Large Potato
- 2 Eggs
- 2 Tablespoons Mustard
- 1 Small Head Broccoli
- 1 Small Red Onion
- 12 Ounces Baby Bella Mushrooms
- 3 Jalapenos
- 1/2 Pound Ground Beef
- 1 Cup Grated Jack Cheese
- 1 Tablespoon Curry Powder
- 1 Handful Breadcrumbs
Instructions
- bake the potato and remove the skin. dice the skin and add it back with the potatoes if you feel so inclined. Add the mustard and eggs and beat/mash until combined. finely dice the mushrooms and add to the potato mixture. Grate the broccoli, onion, and jalapenos and add them too. Mix in the beef, cheese, curry, and breadcrumbs and mix to combine. Stuff it into a 10 inch loaf pan it should fit perfectly. Bake at 350 for about an hour and a half until the meat is all cooked.