I know, a month of no recipes from moi and now you get three in a row! Y'all know we love to cook and experiment. This is one I pulled out of the archives. However, I don't think I have ever shared it on the blog before.
This is a "sneak the veggies in when the hubs and kids are looking" recipe ;-)
Muscle Packing Meatloaf (Devin Alexander)
Olive oil spray
2/3 C old fashioned oats (we used gluten free instant and it worked just fine)
1/2 C fat free milk (we use flax milk)
1 egg white, lightly beaten (you can use an egg replacer such as Ener G, personally you'll be fine omitting entirely it's that moist)
1 1/2 TBS Worcestershire (be sure it's gluten free)
1/2 C minced carrots
1/3 C minced green onion
1/4 C finely chopped flat leaf parsley (out of the garden)
1-2 TBS seeded, minced green jalapeño pepper, to taste (we used two small out of the garden)
1 medium garlic clove, minced (y'all I swear by the jar)
1/2 tsp. salt
1 lb 90/10 lean ground beef (grass fed is best)
1/3 C ketchup
Preheat oven to 350*. Spray a standard non-stick loaf pan with spray.
In a medium mixing bowl, combine the milk and oats. Let them sit for 3 minutes or until the oats are softened. Add the egg whites followed by the Worcestershire, carrots, green onion, parsley, jalapeño, garlic and salt. Mix them well.
Add the beef and mix them until well combined. Transfer the mixture to the prepared pan and spread it so that the top is flat. Spread the ketchup evenly over the top. Bake the meatloaf for 30 minutes or until no longer pink inside (we normally cook 40 minutes in our oven). Remove it from the oven and let it sit 10 minutes. Slice and serve.
We served mashed potatoes alongside (vegan butter). Hubby's favorite!