When you think of meatloaf, health food is probably NOT the first thing that comes to mind. A classic comfort food, meatloaf is traditionally made with a mixture of ground beef, sausage, or veal. Throw in some ketchup, maybe some cheese, and there you go!
I have revamped meatloaf, and while it is still a dish that should be eaten in moderation, this is a family-friendly version that I feel good about feeding my kids. The veggies are already in the meatloaf (in place of other junk like oil and cheese). My husband, who never met a carrot he liked, didn’t even realize that I had hidden carrots in this dish? Oh, and by the way — I paid under $5 to make it!
1 lb ground beef or turkey (I use my local, grass-fed ground beef)
1 egg, beaten
1 cup bread crumbs (I make my own in the food processor, but Panko works well too)
1/4 cup + 2 tbs barbecue sauce
1 bell pepper, any color, finely diced
1 red onion, finely diced
2-3 large carrots finely diced
salt and pepper to taste
1. To get the finest dice on the veggies (and hide them from suspicious eyes), you can also throw all the veggies in the food processor.
2. Mix all the ingredients in a large bowl. You can try to do it with a spoon, but the easiest way is to just get your hands in there and mush it all together.
3. Place the mixture into a bread pan. Bake at 350° for 25 minutes. Gently spoon the remaining 2 tbs of barbcue sauce over the top, and bake for another 20 minutes.