Tag Archives: freezer meals

Vegetable-Infused Meatloaf

If you haven’t guessed from the name of this blog, I live in the Midwest.  Out here in the great corn ocean, we like our meat products, and one of my comfort foods as a kid was meatloaf.  My dad would often spoil us by making mini-meatloaves with different toppings (bbq sauce, spaghetti sauce, etc) so we could feel like we had more choice.  This is typically a winter meal in my house.  We had a cold day last week and took advantage of the temp to make these.  I baked two and froze one for a later meal!

My toddler is a pretty good eater most days, but sneaking a few extra vegetables into a meal can’t hurt! He chomped this up, and even at the leftovers the next day (which he never does usually!)

Vegetable-Infused Meatloaf

(makes two loaves)

2.5 pounds ground beef
1 c oatmeal
3 eggs
1 medium onion, quartered
3 carrots, peeled and chopped into 2 inch pieces
1 lightly packed cup of kale
4 oz white mushrooms
1 small red pepper, seeded and quartered
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano

Optional: 2 tablespoons of butter

Topping
1 cup ketchup
1/4 cup brown sugar
2 tablespoons Dijon mustard

  1. Preheat oven to 350.  Lightly spray oil into two standard loaf pans.
  2. Place onions, carrots, kale, mushrooms, and red pepper into a blender (see pictures) and chop very finely.
  3. (Optional) Saute vegetable mixture in the two tablespoons of butter.  I skipped this step this time, and it still tasted lovely.
  4. Mix vegetables with rest of loaf ingredients, using hands to knead.
  5. In a small separate bowl, mix the topping ingredients.
  6. Distribute meatloaf mixture evenly into loaf pans and spread topping.
  7. Bake in the oven until meat is no longer pink, about one hour.  A meat thermometer should read 160 when inserted into the center.
ninja
Not an ad for the Ninja, but it did make quick work of these veggies.
2015/08/img_4319.jpg
Not pretty, but it bakes up pretty tastily!
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Azteca Squash Soup and Freezer Craziness

I teach, and so the past few weeks have been a mixture of abandonment to the joys of summer and disillusionment at its ending.  The family and I have tried to go on lots of walks and hikes, and we’ve been using the ‘taj mahal’ of hiking backpacks, complete with bug net and sun cover.

Riding in comfort
Riding in comfort

But along with the fun of the summer, I’ve been starting to look forward to the semester ahead.  I know that with my schedule (which stretches into the evening hours), dinner will often not even be on a back burner… I usually turn to the crockpot on days that I work, and so this past week I sent the babe to the sitter’s and cranked out 40 meals in what should have been just four hours, but really took about eight. I can’t vouch for any of them yet, but reviews will follow later once we pop these guys out of our nearly-full freezer.

The one freeze ahead that I prepared just today that I can vouch for is a recipe for butternut squash soup that we’ve been making for years and that we realized freezes quite well.  We like it so much, and it makes us feel so gosh-darn healthy, that we’ve nicknamed it “spa soup.” Continue reading Azteca Squash Soup and Freezer Craziness