Frigid days are perfect for comfort food! Bring on the KITCHEN SINK MEATLOAF!
What to do with limited time (I have two little ones now), ground beef, and vegetables? One pot veggie/meatloaf!
I started with this recipe and tweaked it (I always tweak and ‘green’ meals with vegetables). The kids love this dish, it’s super-easy and the adults are fans, too. Last night my husband and I had it with mashed potatoes and kale avocado salad. My 4 year old had it with mac and cheese on the side. The baby enjoyed it by itself.
Loosely following the recipe above, I started with two pounds of ground grass-fed beef, then added 1/2 cup mashed butternut squash, 1/2 a shredded zucchini, 1/2 shredded carrot, frozen chopped kale (Whole foods has an organic one), substituted stuffing mix for breadcrumbs to give it richer, deeper flavor, and added sauteed onion, garlic (a prodigious amount, as always) and about two tablespoons of flax (seasoned with turmeric, salt and pepper). I also added a touch of soy sauce to the topping, just to give it a little something, and substituted maple syrup for the brown sugar. Really this should be called “Kitchen Sink Meatloaf.” You can add any vegetables you have/wish, frozen or fresh as long as they’re chopped and bite-sized. And it’s a family meal- good for the youngest to the oldest.
It’s great hot or cold, on a platter or a sandwich. Enjoy!