Craig’s Autumn Meatloaf


Craig’s Autumn Meatloaf

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March 29, 2017

Craig's Autumn Meatloaf


 1 lb. Lean ground beef

1 large onion, chopped

2 garlic cloves, minced

3 cups grated or minced fall veggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like

1 teaspoon dried oregano

½ Tb Worcestershire sauce

1 Tb Stone ground or Dijon mustard

1/2 cup breadcrumbs

1/4 cup milk

2 eggs

Salt and pepper

Canola oil


1Heat about 1 Tb canola oil in a heavy skillet.  Add onion and sauté for 5 minutes.  Then add garlic and vegetables and sauté another 10 minutes to soften.  Stir in oregano, and salt and pepper to taste.  Set aside to cool.

2In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes.

3When 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.