Let me first start by saying that I do love my mom’s meatloaf, but sometimes it can be just a tad too heavy of a main dish for me. I want to share my lightened up version.
Chloe’s Veggieful Meatloaf
1 lb. ground beef (85% extra lean is preferred)
2 carrots shredded or chopped (your preference) about 6-7 inches in length
1/4 cup chopped onion
1/2 cup green peas
1 tsp. salt
1/2 tsp. pepper
1 piece of whole wheat bread chopped up in a food processor or crumbled by hand
1 Tbsp. barbecue sauce
Preheat oven to 350 degrees F.
Mix all ingredients together with your hands until everything is nicely incorporated.
Press mixture in a loaf pan (mine is 8.5″x5″).
Bake for 50 mins total or when juices are clear. You can spoon off extra fat that has come to the surface.
When the baking time has reached 45 mins take meatloaf out of oven and spread barbecue sauce over meatloaf. Return to oven for last five minutes.
*You can omit the egg in the recipe, Add one more carrot to the 2 called for in the recipe. Using the shredded option, the shreds of carrot hold the other ingredients together instead of the egg.
*You can add more or less barbecue sauce to suit your taste.