Veggie-fied Meatloaf!

So now that we all got Chocolate Wasted yesterday, I think we need a little healthy goodness in our lives!

I happen to love vegetables. This is a shock, because I used to be the PICKIEST eater; my mom will vouch.  As a matter of fact, I have been sending her pics- such as this:

...and it blows her mind!

Not only do I enjoy eating veggies, but I enjoy being able to eat my fill of something and not feeling like poo after.  I like to maximize my meals and vegetables allow me to do this.  Spaghetti Squash allows me to enjoy the meatballs, garlic bread and cheese without feeling too  guilty, nixing the meat toppings for veggie pizza are more flavorful and guiltless, and just wait till you try the Cauliflower Crust Pizza I found on Pinterest! 

I want to prove to the world that eating healthy IS NOT a bad thing.

One recipe at a time.

I was in the mood for meatloaf the other day, so I went through the vegetables at the grocery store and decided that a few of them would probably work with the meatloaf...or at least I hoped!  Not only did we successfully mix the veggies in with the meatloaf, but we also made mashed cauliflower, so it was a savory, comfort meal that was SOO light!

Janna's Meatloaf
Ingredients:
1 tbs. Olive oil
1 white onion
1 yellow  bell pepper
1/2 eggplant
1 cup cauliflower (at least partially cooked)
1 clove garlic
3/4 cup whole wheat bread crumbs
1/3 cup milk
2 lg. egg whites
2/3 (or more) cups ketchup
2-3 tbs. Worcestershire
1/2 tsp salt
1 tbs pepper (I get liberal)
1-2 tbs dijon mustard
1 lb. lean ground beef

Get started:
Figure out what you want to bake it in.  I realized that my loaf pan was too small AFTER I started cooking, so my options were casserole dish, muffin pan (they would have been cute muffin-meatloafs) or my dutch oven.  I went with the dutch because I could spread the mixture out and it would cook pretty evenly. I sprayed it with a bit of cooking spray and preheated the oven  to 375.
MOST OF YOU WILL WANT TO STAY AT 350
-but we are at 6,000 feet, so we have to have it hotter.
You will also need a decent size pan to saute the veggies and a food processor or blender.

Get to Cookin':
Heat oil in pan on Medium, add garlic and then veggies (slightly chopped).  Cook for about 10 minutes, stirring occasionally.

(During this time, I also had the rest of the cauliflower steaming to make mashed cauliflower.)

After veggies are cooked, toss them in the processor till they look like this:

(Sssshhhh...that's the secret to sneaking the veggies in...your kids will NEVER know)

Then, simply mix your other ingredients (except for the Dijon mustard and half the ketchup) with 3/4ths of the processed veggies. Spoon the mixture in your baking dish, then mix together the rest of the ketchup with the dijon mustard to taste and spread the mixture on top.

While that is baking (for approximately 30-35 minutes), add the steamed cauliflower to the leftover processed veggies, some butter, sour cream, garlic powder, pepper, salt and whatever else you like in your mashed potatoes.  Process till smooth and BAM you've snuck more veggies in undercover!

Continue baking till meat reaches at least 160 degrees.  It doesn't look done at that point, and is quite loose, but the trick is to let it stand for 10 minutes.  It will firm right up and serve!
It would also be a good meal to make the night before, because the leftovers are bangin'.

Bon Appetite!