After many attempts at an egg-free/dairy-free meatloaf over the past few years, I’ve finally created a recipe that I really love! And remember we’re talking about meatloaf. ‘Meatloaf’ and ‘love’ don’t often appear in the same sentence! Oh and the kids love it too. They scarfed it down before I even had a chance to give them the ‘I don’t care if you don’t like your dinner, this is what you’re getting and you’d better appreciate it’ pep talk!
1 lb. organic ground beef
1 cup vegetable mash-yes, vegetable mash! I’ll tell you more about it in a sec!
1 cup Italian seasoned bread crumbs, crushed croutons, or crushed crostini (any type of dry, white bread crumbs will work-just make sure they are Italian seasoned!)
3 T. rice milk
2 T. Worchsteshire sauce
1 t. salt
Now about that vegetable mash. . . it is exactly as it sounds-mashed up veggies. A few weeks ago, I had some leftover mashed potatoes, broccoli, and mixed veggies. I don’t know about you, but the typical life-cycle of a dish of leftover veggies in our home is 1) go into fridge (towards front of shelf) 2) be reheated and served as part of a ‘leftovers’ meal 3)remain untouched except by the hubby who won’t waste anything 4)return to fridge (this time pushed towards the back of shelf), 5)grow mold, 6)be happily discovered by chic organic mama who can now throw the veggies into the garbage guilt-free. Well, maybe not completely guilt-free. Instead of putting the leftover veggies into the fridge, this time I decided to throw them all into the blender to have a party! I divided the ‘mash’ into a couple ziploc bags and put them in the freezer. Voila! I used one of these for our meatloaf tonight. It not only adds nutritional value to the meatloaf, it also really enhances the flavor as well as helps hold it together. So the next time you have leftover mashed potatoes and veggies; blend ’em, freeze ’em and use ’em in your next meatloaf!
Mix all ingredients together and smoosh it into a loaf pan.
Bake at 375 degrees for 45 minutes.