Breezy Bakes: Veggie Packed Meatloaf...AKA, "Loafin'"

Oh Weston, my dear little brother. This post is for you for two reasons. Number one: I will never forget the contagiously sweet and adorable little five year old sitting at the dinner table exclaiming, "Loafin' for dinner?! My favorite!" You had the entire family cracking up and we've never let you live that down. Even after we told you it was called meatloaf, you still couldn't quite shake calling it "loafin'" for a good couple of months.

And reason number two that this post is for you? You are and always will be my master in crime in the kitchen. I love that you have a passion for cooking and creating bold new tastes. I'm sure your college roomies love this trait about you! By the way, I still haven't had the pleasure of tasting your famous empanadas or your award winning pumpkin Oreo dessert. Haha! You're quite different from our other twirpy brother Landon whose food excitement revolves around just how many calories are in the lardy fast food Texas toast burger that he just ate.

So, dear brother, I hope that you appreciate the following recipe. I'm not sure that it will replace your love for the original "loafin'", but this version packs in a lot of nutrition with all the added veggies (especially the spinach...Popeye would be proud) and lean beef option.

Veggie Packed Meatloaf

Ingredients:

2 eggs, lightly beaten

2/3 cup milk

2 cups bread pieces, torn into small pieces (about 4 pieces of bread)

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons fresh chopped parsley, or 3 teaspoons dried

1/2 teaspoon dried oregano

1 clove garlic, minced

1 cup tightly packed spinach, chopped (about 1/2 cup after chopped, can use 1/2 cup frozen spinach, thawed and drained)

1/4 cup chopped onion

3 mushrooms, chopped

1/2 cup finely grated or chopped carrots

2 lbs. lean ground beef

1/4 cup catsup

2 tablespoons brown sugar

1 teaspoon mustard

Directions:

1. In a large mixing bowl, combine eggs, milk and bread crumbs. Let soak while cutting up veggies.

2. Add salt, pepper, parsley, oregano, garlic, spinach, onion, mushrooms and carrots. Stir until ingredients are mixed evenly throughout.

3. Add in ground beef. With your hands, mix until veggie mixture is well incorporated into the beef. Transfer into a casserole dish and mold into desired shape.

4. Bake covered at 350 degrees for 1 hour and 15 minutes, or until internal temperature reaches 160 degrees. Remove from oven and spoon off fat. Combine catsup, brown sugar and mustard in a small bowl. Mix well and spoon on top of the meatloaf. Bake uncovered for 10 more minutes.
5. Spoon off any additional fat from the sides of the dish. Let sit for 10 minutes. Serve whole or in slices.