This recipe includes lots of vegetables which makes it healthier than most meatloaf recipes and is much tastier as well. It's been my favorite meatloaf recipe for many years.
I often mix this in a large dishpan when higher grade ground beef (organic and less fat) is on sale to freeze for future meals.
I wrap each meatloaf in plastic wrap, then foil before freezing.
Later when a pack of meatloaf is removed from the freezer and thawed, sometimes I break off enough for hamburgers or bake it as a meatloaf.
Ingredients:
3# ground beef
2 eggs
2 cups carrots, fresh, grated
2 cups fresh, chopped fine
2 cups mushrooms, fresh, chopped
1 large onion, minced
1-2 cups uncooked oatmeal, old fashioned
(Start with 1 cup and add more as needed.)
1/4 cup soy sauce (or Bragg's Amino Liquids)
1 cup catsup
1 tsp. salt
1/2 tsp. ground pepper
Mix everything together and form into meatloaves for the size of your family. Generally, 1/4 # of ground beef is one serving.
Bake at 350 degrees for about an hour. Check at 45 minutes to see if it's cooked through.
Note: For a tomato topping, I mix tomato paste with honey and salt and cover the meatloaf with the topping just before baking.
