It's been a while since I have added a new recipe. I found out earlier this year that I had high cholesterol and I had to make some dietary changes. I decided to go hard core and try the plant based lifestyle. It was an adjustment but I have to say that I have had so many benefits that I will probably continue eating this way 75 percent of the time. The one thing that I have had some trouble balancing is the amount of iron that my body requires. That is the main reason I decided to make this meatloaf tonight. I felt like ground sirloin was lean and it would be easy for my body to digest but. I wanted to add as many vegetables as I could to make it a more nutritious choice. I had no idea how it would turn out. I went loosely based on an old meatloaf recipe I had. Then, I added any vegetable I could find in the fridge, crossed my fingers and hoped for the best! Haha! It turned out absolutely amazing! The sauced on top take it to the next level! One thing to note is that the measurements of each ingredient are to the best of my knowledge...I wasn't thinking of blogging this recipe (the awful pictures are verification of that.) It was more of an experiment. So, next time I make it, I will definitely measure everything out (and take more appealing photos) but, for now, that is why I have a measurement range on some of the ingredients. Hope you try it and like it too!
LOADED VEGGIE MEATLOAF
1-1/2 lb. Ground Sirloin
1/2 small Onion, diced fine
1 small Jalapeno, diced fine
8-10 small snack size carrots, diced fine
2 Celery Stalks, diced fine
1/2 small Red Bell Pepper, diced fine
3/4 cup Cauliflower, diced fine
1/2 Yellow Squash, diced fine
2 eggs
1/2 - 3/4 cup Crackers, crushed
2 Teaspoons Steak Seasoning
1/4 - 1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Mustard
1/2 cup Dark Brown Sugar
1 cup Crushed Tomatoes
1 teaspoon Garlic Salt
1/2 teaspoon Pepper
Preheat Oven to 400 Degrees
Combine the first 12 ingredients. Shape into a loaf and place on a foil and parchment lined cookie sheet.
Combine the mustard and brown sugar and spread evenly on top of the loaf.
Combine the tomatoes, garlic salt, and pepper. Spoon evenly over the mustard and brown sugar.
Bake, uncovered, in 400 Degree oven, for 45 minutes to 1 hour depending on the size of the loaf. (Internal temperature should be 160 Degrees)
Serve immediately.
Note: I also made a few meatballs out of the meat mixture because the meatloaf was too much for just me and my husband.
