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!)
(makes two loaves)
2.5 pounds ground beef
1 c oatmeal
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
1 cup ketchup
1/4 cup brown sugar
2 tablespoons Dijon mustard
- Preheat oven to 350. Lightly spray oil into two standard loaf pans.
- Place onions, carrots, kale, mushrooms, and red pepper into a blender (see pictures) and chop very finely.
- (Optional) Saute vegetable mixture in the two tablespoons of butter. I skipped this step this time, and it still tasted lovely.
- Mix vegetables with rest of loaf ingredients, using hands to knead.
- In a small separate bowl, mix the topping ingredients.
- Distribute meatloaf mixture evenly into loaf pans and spread topping.
- Bake in the oven until meat is no longer pink, about one hour. A meat thermometer should read 160 when inserted into the center.