i don't know where i got this recipe, we have had it for so long. ;o) never been a huge meatloaf fan. might be because my mom's was just so bland and plain. we use ground turkey instead of beef, for cholesterol reasons. sometimes i like to shake it up a little more by adding 1/2# ground sausage. i bake my meatloaf in a ring in a glass pie pan because it seems to cook quicker and more evenly than the deeper loaf shape. if you want the bottom crispy, preheat a cookie sheet and place the meatloaf pan on top.
the 'confetti' refers to the shredded veggies and the soup mix. it is very um, colorful. the veggies aren't well hidden, but my kids wolf this down with nary a complaint about the vegetables. served up currently with oven roasted butternut squash, potatoes, and carrots.
1 egg
1/2 C shredded carrots
1/2 C shredded zucchini
1/2 C finely chopped broccoli
1 envelope knorr/lipton vegetable soup mix
1/3 C plain oatmeal (to absorb juices)
1-2 handfulls bread crumbs
1. saute the shredded veggies in 2T butter until some juices evaporate (if your veggies are fresh). or make sure you squeeze most of the juice out of the zucchini (if your veggies are frozen).
2. combine all ingredients and mix thoroughly with hands. pat into greased loaf pan or form a ring in glass pie pan.
3. bake @ 350 x 40-60 minutes. Raise temp to 450 for last 10 min to crisp crust.
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