Name: Craig’s Autumn Meatloaf
Ingredients: 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

Craig’s Autumn Meatloaf

Posted March 29, 2017

CategoryBrussels Sprouts, Cabbage, Carrot, Celeriac, Main Dishes, Potato, Recipe, Rutabaga

Craig's Autumn Meatloaf

Yields1 Serving

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

Heat 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.

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.

Ingredients