Beef & Veggie Meatloaf

-
This meatloaf recipe is a great way to add some extra vegetables to your meal. The meatloaf comes out super moist and delicious. My family enjoys it very much. I have even used the same recipe and made them into meatballs. I served buttered spinach fettuccine noodles and a salad with this meal. The recipe below makes 2 meatloaves. If that is more than you need you can cut the recipe in half or freeze one for another meal.


Beef & Veggie Meatloaf

2 ½ to 3lbs hamburger
1 onion
3 medium to large mushrooms
1 large carrot, peeled
2 eggs
2t minced garlic
1t salt
1t pepper
½ t seasoning salt


Put hamburger in a large mixing bowl. Now take the onion, mushrooms and carrot and puree them in your food processor. Add them to the hamburger in the bowl…



Now add the eggs and spices…



Using your hands mix everything until well combined…



Divide between two loaf pans..



Optionally, if you would like you can drizzle a little bbq sauce over the top before baking…




Bake at 350 for about 1 hour. There will be more juices than you would have normally for meatloaf. I carefully pour them off before serving. ..



Enjoy!! :)
 

Comments

  1. MonicaOctober 22, 2011 at 2:13 PM

    I know this is completely unrelated to this post but I have a question about your 2 loaf whole wheat bread recipe. Do you use fast-acting or active dry yeast? I thought active dry because you say to mix it with the warm water and let it 'wake up', but then the part about skipping the first rise confused me. I know another blogger who uses a Bosch mixer and always uses fast acting yeast but she still does 2 rises. Thanks for your great recipes!

    ReplyDelete
  2. CrystalOctober 22, 2011 at 2:52 PM

    Monica, I use active dry yeast. The only reason you don't need a second rise with the Bosch is that when it kneads it incorporates more air into the dough than other mixers do. You can do a second rise if you want and compare the differences. Crystal :)

    ReplyDelete
  3. goatldiOctober 22, 2011 at 3:56 PM

    Thanks because right now before we get moved in two weeks, eek, I am looking for as many ways possible to use up as many of the carrots still in the ground. Canning more not an option-all my stuff is packed.

    ReplyDelete
  4. AnonymousOctober 22, 2011 at 5:15 PM

    Yum! I can't wait to try this recipe! I never thought of grinding up mushrooms and carrots to add to my meatloaf. Thank you for sharing this! :)
    Kristina

    ReplyDelete
  5. TulipOctober 24, 2011 at 7:01 AM

    Yummy Crystal! We love meat loaf and we have 2 faves. Hubby & I dont mind chopped mushrooms and veggies but we do have some finicky grown up kids. I thought they'd grow out of it..but noooo So next time I'll try pureeing them as you did.

    Thank you, have a beautiful blessed day!

    ReplyDelete
  6. CarolOctober 24, 2011 at 8:26 PM

    This is unrelated to this post but I can't get the link to work for your sweet treat popcorn. I know that you don't like using corn syrup so I was wondering what your recipe uses instead of the corn syrup.

    ReplyDelete
  7. CrystalOctober 24, 2011 at 8:43 PM

    Carol.. hmm.. it should work.. I have a few that don't work due to my server change but that one should work.. I will look into it.. for now, here is the recipe..

    Sweet Treat Popcorn
    Crystal Miller

    ½ cup butter
    ½ cup honey
    3 qts. Popped corn
    nuts, up to 1 cup chopped nuts or your choice, opt.

    Put your butter and honey in a small sauce pan over medium heat and stir it until the butter melts and is blended nicely with the honey. While this is warming, mix your pop corn and nuts in a large bowl. Pour your melted butter/honey mixture over the popcorn and mix well. Spread this out on a cookie sheet in a thin layer and bake at 350 for 10 to 15 minutes or until crisp.

    ReplyDelete
  8. AnonymousOctober 25, 2011 at 5:10 PM

    Dear Crystal,
    Great Recipe. If you were going to freeze one how would you cover it before it goes into the freezer? Also, if you freeze it (raw) do you need to let it thaw or cook longer? I am trying to freeze up as much meals as I can since I am in my second trimester with our 7th child. My third trimester usually slows me down a lot ;) Thanks.
    Jerene

    ReplyDelete
  9. CrystalOctober 25, 2011 at 8:19 PM

    Jerene,I would just wrap it in plastic wrap and put it in freezer.. when you want to cook, pull it out and let it defrost.. if it is completely defrosted when you cook, then cook as normal. If it is still partially frozen give it some more time.

    If it will be in the freezer for a bit and you don't want to put the pan in the freezer.. just shape it into a loaf (that will fit in the pan) and wrap in plastic wrap and freeze. Then pull it out on the day you want to cook it and put in the pan while it defrosts.

    Crystal :)

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more