Not veggie as in vegan, but veggie as in full of vegetables. I actually meant to write about this last week when I invented the recipe, but I just got sidetracked.
So, I got a craving for both meatloaf and veggies and was trying to come up with a way to have both. I got an idea, and I was totally sure that it would work. Sure enough, it did work, and it’s the best meatloaf I’ve ever made. I’m actually writing this while waiting for tonight’s batch to cook. [smiles]
So you probably want the recipe, right? Well, I’m horrible at making recipes, but I’ll gist it for you.
1 pound 80/20 ground chuck
¾ roll Ritz crackers (Always use Ritz, they taste better than saltines or crumbs)
1.5 tbsb of each of these veggies, minced fine: carrot, celery, orange or yellow bell bepper, onion, garlic
Crush the crackers in a very large bowl using the bottom of a glass. Don’t make it too fine. Put in the meat, the veggies, grind some black pepper on and pour in a teaspoon or so of the Dale’s. Gently break up the meat and mix it with the other ingredients. Don’t handle it too much or it will get tough. Mix it and pack it into a round-ish inch-or-so thick loaf.
Put the loaf on a rack over a baking pan that’s lined with foil. Put some Dale’s in your palm and massage it over the outside of the loaf. Bake at 375 degrees for about 40-50 minutes. Don’t preheat the oven, this time accounts for the heating up period. Be sure to use the rack too, it lets all the nasty grease drain away so you get a nice crust.
Theye you have it! Crispy on the outside, soft and luscious in the middle, and full of awesome goodness. We’re going to have it with green beans tonight. In the photo you can see that we did mashed potatoes, but we won’t be doing that again. Well, at least not instant. We’ve decided we do NOT like instant potatoes anymore. I guess that’s what happens when you switch to mostly fresh ingredients like we have.