Friday, April 17, 2015

Meatloaf with Shredded Vegetables

2 Cups packed finely shredded cabbage
1 Medium onion, finely chopped
1 1/2 Tablespoons of Virgin Olive oil
1/2 Cup packed shredded carrots
1/2 Cup packed shredded potatoes
3 Very large garlic cloves, minced
1 Pound of very lean beef (important- you can use any
game meat such as moose, venison, elk, buffalo, etc.)
2 Whole eggs
1 Cup of old fashion rolled oats
1/4 Teaspoon Oregano leaves, crumbled
1 Teaspoon dried Basil leaves, crumbled
1/2 Teaspoon of salt, if desired
1/4 Fresh ground pepper
1 Tablespoon of apple cider vinegar
1/4 Cup of water.

1. Saute the cabbage and onion in the oil in a large skillet over medium heat, stirring often, for about 5 minutes.
2. Add the carrots and garlic, and saute for 5 more minutes
3. In a large bowl combine all other ingredients and mix well
4. Add to the beef mixture the cooked vegetables and the shredded potatoes, and mix the ingredients well. Place in a shallow baking pan. Cover the pan tightly with aluminum foil.
5. Bake in a preheated 350 degree oven for 30 minutes. Uncover the meat loaf, and bake it 30 minutes longer. Let the meat rest for about 20 minutes before slicing it.

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