We love stretching meals! Make this tasty meatloaf (with hidden veggies!), and then stretch it into two more meals. Perfect for back to school!
3 cups portabella mushroom, minced
2 Tablespoons extra virgin olive oil
1 cup carrot, finely grated
1 cup sweet onion, minced
½ cup celery, minced
2 pounds ground Australian grass-fed beef
2 cups panko bread crumbs
2 large eggs, whisked
1 cup milk
1 Tablespoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon Kosher salt
½ teaspoon black pepper
¼ cup ketchup or BBQ sauce (optional)
Preheat oven to 350F with a rack in the middle.
In a large skillet over MEDIUM-HIGH heat, add mushrooms and oil. Cook until mushrooms are tender and liquid evaporates- about 5 to 7 minutes.
Add carrot, onion and celery. Cook until translucent- about 5 minutes. Remove from heat and cool under refrigeration.
Meanwhile, in a large bowl, mix together the remaining ingredients.
Once veggies are cool, add to the meat mixture and mix well.
Press mixture into a greased loaf pan or for easy removal, a foil lined pan.
Place in the oven, uncovered, for 45 minutes. Remove from oven and top with ketchup or BBQ sauce (optional). Bake for an additional 15 minutes at 400 F. If not glazing, continue to cook until internal temperature reaches 160 F.
Remove from oven and let rest for 15 minutes before slicing.
Serve with your favorite sides.
Recipe variations using the meatloaf:
Just eyeball it!
Whole Grain Italian Meatloaf Wrap with Grassfed Beef
Place chopped meatloaf in a whole grain wrap with romaine, provolone cheese, marinara sauce and mild giardiniera. Can be served hot or cold.
Chili Cheese Nachos with Grassfed Beef
Top corn tortilla chips with warm, finely chopped meatloaf, chopped jarred jalapenos, nacho or queso cheese, tomato salsa, chopped onion and cilantro.