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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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March 28, 2011

Meatloaf Monday

One of the things I love about meatloaf night is, depending on what's in our fridge at the time, a different recipe can be created almost every time.

On this night, I had a bag of julienned broccoli and carrots in the fridge.  I have one child, Bryce who will eat all sorts of raw veggies, broccoli included and another child, Paige who will only eat carrots, period.  So sticking some broccoli into a meatloaf is a great way for me to get her to eat other veggies.....the girl likes her meat to eat so this concept is perfect.

Here's what you need: onion, shredded broccoli and carrot, green olives, salt, pepper, ketchup, two eggs, bread crumbs, paprika, milk and I used two pounds of ground beef.  {recipe below}

Throw it all together in to a bowl.

Pour in the milk.

And here's my favorite part, mix it all together by hand.
Form into a loaf shape {2 lbs of ground beef will make two loaves} and place on a baking sheet.

Bake in a preheated 350 degree oven for 75 minutes and here's what you get.......

No one complained or even noticed that broccoli was included.

What's your favorite meatloaf ingredient?

Shredded Broccoli and Carrot Meatloaf

2 lbs ground beef
2 eggs
2 T ketchup
3/4 cup chopped onion
3/4 cup or more of julienned broccoli and carrot
Handful of green olives, chopped
1 cup Italian bread crumbs
salt, pepper and paprika to taste
1 cup of milk

Mix all together, shape into loaves and place on a baking sheet.  Bake at 350 degrees for 75 minutes.

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