Easy veggie-filled meatloaf

Let me start by saying that I’ve always hated meatloaf. Something about the name combined with the fact that I didn’t know what exactly was in it made me stay away from it. But when extra lean sirloin was on sale at The Fresh Market, I decided to give it a try. Since I’d be making it, I’d know exactly what was in it — better yet, I could choose what to put in it.

After doing some research, I couldn’t find one recipe that had everything I wanted, so I decided to combine ideas from different recipes and make a recipe for myself. Here’s what I came up with:

2 lbs extra lean sirloin
1 yellow onion, finely chopped
1 green bell pepper, chopped
2 stalks of celery, chopped (could use just 1 depending on the size)
1 large carrot, shredded
1 cup Italian seasoned breadcrumbs
2 tablespoons grated parmesan cheese
1-2 teaspoons garlic powder
2 eggs, beaten
salt and pepper

All you have to do is combine all of these ingredients in a bowl. I started with the meat, and added the ingredients in the order they are listed above. Then I mixed it all up with my hands — it’s just easier. I put the mixture into two loaf pans and baked at 350 for 1 hour. The meat should have an internal temp of at least 160 degrees.

Served with ketchup and A1 sauce for dipping, and my healthy(er) mashed potatoes on the side. I’ll post that recipe soon.


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