13 May

Beef meatloaf served with brown rice and sauteed baby spinach.

  • 1.5 lbs of extra lean ground beef
  • 1 small carrot, grated
  • 1 small onion, chopped
  • 2 slices of crustless bread soaked in milk and mashed up, drain any excess milk but leave the bread saturated with milk (the soggy bread will keep the meatloaf moist while in the oven)
  • 1 egg, beaten
  • 2 tbsp of worcestershire sauce
  • 2 tbsps of dijon mustard
  • 2 tbsps of extra virgin olive oil
  • sea salt and pepper to taste

Add olive oil to a hot pan and saute the onions and carrots.  Cook until both the carrots and onions are soft and add salt and pepper to taste.  Set aside and let cool.  Once cooled, add the carrots and onions as well as the beef, egg, soggy bread, dijon mustard and approximately half a teaspoon of salt and pepper into a large mixing bowl.  Combine well and transfer to a lightly greased baking dish.

Meatloaf ready for the oven.

Place into a preheated oven at 350ºC for 30 minutes uncovered. Note: the dimensions of my baking dish is 8 by 6 inches and 3 inches deep, so cooking time may vary depending on the size of your baking dish.  Let finished meatloaf cool for 5 minutes before serving.


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