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Wednesday, May 29, 2013

Meat Loaf - no tomatoes

Approximately 16 to 20 ounces of the best hamburger you can afford    

cooked vegetable medlee (onions, carrots, and celery)
3 tablespoons flaxseed meal
2 or 3 eggs

Turn on oven to 350 degrees.  choose your pan - a nice round skillet is good - or a loaf pan.  I like to line it with parchment paper.

1.  Put 2 tablespoons of flaxseed meal in a small cup - and 6 tablespoons of very warm water - stir and set aside

The veggie medlee is the most time consuming part of this meal
I sometimes make enough for several meat loafs and freeze amounts appropriate for the next time I make meatloaf
one onion - chopped
3 medium carrots chopped
3 stalks celery chopped
 In a medium skillet add a little oil and then saute veggies until reduced in size by about 2/3.  You can also microwave them if you don't actually want to spend the time cooking them in a skillet.

Put your hamburger meat in a bowl
add salt and pepper to taste - and any other spices you might like
stir in your flaxseed mixture
stir in eggs - add an extra egg or two if you have plenty of eggs - or if you like you meatloaf very firm
stir in veggie medlee

dump it in the pan you have ready and stick it in the oven.

Cook until it is bubbling at least a little in the middle.
This is about 45 minutes - a loaf takes a little longer - a bigger pan takes a little less time

If you want to add baked potatoes to this meal I usually get the potatoes clean - and microwave them until about half done.  Then wrap in foil with a little bit of butter and salt.  Here's a hint - small potatoes cook faster than big potatoes.  Test to see if they are done by squeezing  both end of the potato toward the middle.

Meatloaf makes a very good sandwich.
Left over meatloaf makes a very good Shepherd's pie.

Regarding the veggies - If you family is prone to pick out veggies - mush them up to the point they blend in with the meatloaf and are basically impossible to pick out.  If they like veggies you can leave them in bigger lumps.  Remember - it is always about cooking what works for you and your family.  Never be afraid of changing a recipe to suit yourself - or adjusting a recipe according to the ingredients you have on hand.

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