Another Great Recipe to Use Those Root Veggies
Harvest Meat Loaf
1 lb. lean ground beef or ground turkey
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
3 cups grated or minced root veggies (carrots, potatoes, celeriac, turnips, rutabaga--all work well) Easily done with a food processor
1 teaspoon dried oregano
½ Tb Worcestershire sauce
1 Tb Stone ground or Dijon mustard
1 cup breadcrumbs
1/2 cup milk
2 eggs
Salt and pepper
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and root 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 using a bread loaf pan because I like the crispy edges. Form into a wide loaf shape in a 9 x 9" pan. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup or barbecue sauce for the last 10 minutes if you like.
I borrowed this recipe from a friend's Blue Moon CSA newsletter. It made a very moist and flavorful meatloaf plus using some of our root vegetables. I think I used grated turnips and winter radish.
1 lb. lean ground beef or ground turkey
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
3 cups grated or minced root veggies (carrots, potatoes, celeriac, turnips, rutabaga--all work well) Easily done with a food processor
1 teaspoon dried oregano
½ Tb Worcestershire sauce
1 Tb Stone ground or Dijon mustard
1 cup breadcrumbs
1/2 cup milk
2 eggs
Salt and pepper
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and root 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 using a bread loaf pan because I like the crispy edges. Form into a wide loaf shape in a 9 x 9" pan. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup or barbecue sauce for the last 10 minutes if you like.
I borrowed this recipe from a friend's Blue Moon CSA newsletter. It made a very moist and flavorful meatloaf plus using some of our root vegetables. I think I used grated turnips and winter radish.
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