Star Child Awarded 2013 Nautilus Medal
Star Child has been selected for a 2013 Nautilus Silver Medal Award. The award program, whic…
This recipe was a winner at our house during the days of my obsessive Food Follies. Why? Because it tastes good. It's also full of vegetables and even though very little fat is used, it comes out lighter and moister than most low-fat meatloaves. It also makes a great sandwich filling for lunch the next day and re-heats nicely. While it's baking, you can pop some baking potatoes in the oven or some veggies tossed with a little oil to roast alongside.
2 pounds ground turkey or lean ground beef
3 ribs celery
1 large onion
3 large carrots, peeled or 6 oz. short cuts
¾ pounds mushrooms, rinsed
3 large garlic cloves
1 cup old fashioned oatmeal
2 large eggs
¾ cup ketchup
½ teaspoon salt
½ teaspoon pepper
1 tablespoon Worcestershire sauce
Mince the onions, celery, carrots, mushrooms and garlic cloves in a food processor. Place vegetables in a large bowl and mix with all the remaining ingredients until well blended. Divide mixture in half and place into two loaf pans that have been lightly oiled.
Bake in preheated 350 degree oven for 50-60 minutes. Pour off excess fat and juices and let sit ten minutes before slicing. Each loaf serves approximately 6.
To freeze before baking: Cover each loaf tightly with plastic wrap so that the plastic touches the top of the meatloaf. Wrap again with a piece of foil. Label and date and place in freezer.
To bake frozen loaf: Remove plastic wrap and re-cover with foil and place in 375 degree oven for 45 minutes. Uncover and bake an additional 30-45 minutes.