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
Salt and pepper
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.