Meatloaf stuffed with Vegetables (Serves 2-3)
Before I removed beans and sugar from my diet, I made meatloaf with grated carrots, black beans, and salsa. I loved that meat loaf. This one is better.
Prep Time: 20 minutes
Cook Time: 60 minutes
1-1.5 pounds of ground beef
Two medium sweet yellow onions
12 peeled baby carrots
4-6 ounces of mushrooms
One large yellow squash
One large zucchini
Crushed red pepper
Red chili powder
Preheat oven to 350 degrees. Finely chop one onion, carrots, and mushrooms to add to meatloaf. Cut squash, zucchini, and one onion into bite-sized pieces for stir-fry.
Add ground beef and finely chopped vegetables to a mixing bowl. Add a nice dusting of Tandoori spice, black pepper, garlic powder, and salt. Add 1/2 teaspoon of red chili powder. Add 1 teaspoon of coriander powder. Mix all ingredients thoroughly and then transfer to a casserole dish. Splash balsamic vinegar over the top. Cook covered for 60 minutes.
About 15 minutes before the meatloaf finishes cooking, heat 1-2 tablespoons of coconut oil over medium heat in a wok. Add bite-sized vegetables. Add garlic powder, red and black pepper, and salt to taste. Stir well and let the mix cook covered for 10 minutes.
Notes: The stir-fried onions, squash, and zucchini offered along with the meatloaf is my recent default veggie-dish. I think doubling the squash and omitting the zucchini tastes better, but suspect adding the “green” squash to the yellow squash improves the health value of the meal slightly. I do eat for the joy of eating, but like to get health benefits at every meal too, so rarely omit the zucchini.
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