Vegetable-Stuffed Meat Loaf
This is a lower fat version which is much lighter in texture and taste than a traditional meat loaf. There are several variations I use with this recipe which you will find below.
I use 2 bread pans for baking my meat loaf. However, you can also cook in the microwave if you have an internal thermometer and can cook meat to an internal temperature of 160° F.
Mix all together:
- 1 carrot, shredded (approximately 1 cup)
- 1 summer squash, shredded (approximately 1/2 cup)
- 1/2 medium sweet onion, minced finely (approximately 1 cup)
- 3 celery stalks, shredded (approximately 3/4 cup)
- 2 eggs, large, scrambled
- 2 cups uncooked oatmeal or 2 cups shredded potatoes (with skin) or 1 cup each (see 2nd note below)
Mix all together:
- 1 pound beef, ground, extra lean
- 1 pound turkey, ground, extra lean
- 1 packet Lipton Recipe Secrets Onion Soup Mix
- you can substitute any of the vegetables, but keep in mind the approximate totals and the amount of liquid produced when shredding these vegetables. You will need the moisture.
- I like making two versions at the same time, so I do the following: (1) split the vegetable/egg mixture in half. To one half I had 1 cup oatmeal and to the other half I had 1 cup shredded potato, (2) split the meat mixture in half and add one half to each of the mixtures prepared in step (1).
In each bread pan put your vegetable-meat loaf mixture and tamp down firmly. You have several choices for a topping:
- condensed tomato soup (right out of the can)
- tomato ketchup
- BBQ sauce
- equal parts of any combination of the items above
Cook at 350° F for 45-60 minutes until the meat is completely cooked through.
Leftovers make great sandwhiches!
Page Last Modified: 01/26/2011