Packing some extra nutrients into the classic meatloaf.
Feel free to swap the lean ground beef for ground turkey or chicken.
What You Will Need: Ground beef, frozen spinach, frozen kale, eggs, onions, garlic, panko bread crumbs, green onions, worcestershire sauce, honey mustard, horseradish, ketchup, & grill seasoning.
Defrost the spinach & kale. Place in a dish towel.
Over the sink, twist & drain out as much of the excess liquid as you can.
In a large bowl mix the beef, spinach, kale, both onions & garlic.
Add in the eggs, bread crumbs, w. sauce & seasonings.
Best tools in the kitchen are clean hands. Get in there!!
If its to wet, add more bread crumbs. To dry, add in a splash of milk. Go by feel, the texture should be moist & be able to hold shape.
Allow the mixture to chill for at least 30 minutes. I allowed mine to refrigerate for 4 hours.
Preheat your oven to 350 & mold the mixture into a large loaf.
In a small bowl, combine the ketchup, mustard & horseradish. Mix & taste till you find the right balance.
Spread half the mixture over the meatloaf. Reserving the other half for later.
Cover with foil & bake for 40 minutes. Uncover & bake another 15-20.
(Cooking time will depend on how much meat you use. Smaller amounts will take less time.)
Allow it to rest for 10 minutes.
Spoon on the rest of your sauce.
To serve, use a very sharp serrated knife to cut thick pieces.
I served my meatloaf with mashed sweet potatoes & steamed broccoli.
This dish is filled with bold flavors & healthy nutrients.
Its an all around win in my book!
The following day I used the leftover meat combined with some stock, veggies & whole wheat noodles for a hearty soup!
Enjoy & Always Cook with Love!
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