We are certainly deep into the productive time for vegetables and herbs. And, I know you've made your share of chopped salads, zucchini breads and pestos--maybe even started canning those tomatoes and making sauces and relishes.
How about “fortifying” your main courses with vegetables, too?
Here's an idea for making classic meatloaf into a “Super-Meatloaf” just be integrating chopped vegetables into it!
Makes 2 large meatloafs, 1 for dinner tonight for 6
and one to bake and refrigerate for sandwiches
First, saute together in olive oil, the following combination of diced vegetables until softened:
1 medium onion, 1 red bell pepper, 1 yellow bell pepper, 1 cup of zucchini, 4 oz. chopped mushrooms
(now, of course you can substitute green pepper or sweet banana peppers and omit what you don't like)
Combine the following together in a large bowl:
4 lbs. Grass fed beef, ground
2 large, farm fresh eggs
½ cup quick oats, uncooked
2 tbsp Worcestershire sauce
½ cup prepared barbeque sauce or ketchup
Add the cooked and drained vegetables next. And finally add fresh thyme leaves, salt and pepper to taste.
Divide into 2 loaves and bake together in a large roasting pan at 350 degrees about 1 & ½ hours. Check the internal temperature to assure it's thoroughly cooked to 160 degrees, remove pan and allow to stand at least 5 minutes before removing loaves from the pan—it will continue to heat the internal part of the loaves an additional 5 degrees.
One for dinner, the second—refrigerate for sandwiches tomorrow!
About the Sides:
Tomato Salad: just fresh mixed tomatoes, fresh basil, balsamic drizzle, olive oil, salt and pepper.
Roasted New Potatoes with garlic and onions were tossed in olive oil, baked on parchment paper with salt, pepper and a sprinkle of Parmesan cheese at 400 degrees about 20 minutes.
Kale Greens -mixed Russian red and curly blue were wilted in a sauté pan in a small amount of olive oil and splashed lightly with lemon juice, salt and pepper.