27 Mar Harvest Meat Loaf
1 lb lean ground beef
1 large onion, chopped
2 garlic cloves, minced
3 cups grated or minced fall veggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like
1 tsp dried oregano
1/2 Tbsp Worcestershire sauce
1 Tbsp stone ground or dijon mustard
1/2 cup breadcrumbs
1/4 cup milk
Salt and pepper
Heat about 1 Tbsp canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano and salt and pepper to taste. Set aside to cool.
In a mixing bowl, combine breadcrumbs, milk, and eggs and let sit for 5 minutes.
When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands.
I prefer an “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9×13 pan with a bit of water in the bottom.
Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for that last 10 minutes if you like.