Bounty Harvest Meatloaf

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Ingredients:
1 lb lean ground beef
1/2 lb ground veal or 1/2 lb ground pork
3 medium carrots, peeled
1 medium onions, finely chopped
1 tablespoon butter
1 eggs, lightly beaten
1 cup soft breadcrumbs
1/4 cup finely chopped parsley
1/2 cup finely chopped green peppers
1/4 cup parmesan cheese
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon dried basil
1 medium tomatoes, chopped
1 teaspoon horseradish
6 chopped green olives

Directions:
Preheat oven to 350 degrees F.
In large bowl combine meats.
Place 2 carrots in frying pan covered with water.
Boil 10 minutes.
Drain.
Shred remaining carrot.
Set aside.
Saute onion in butter until browned.
Combine egg, bread crumbs, cheese, garlic, salt, horseradish and basil.
Lightly stir in shredded carrot, sauteed onion, tomato, green pepper, olives and parsley.
Mix in ground meats.
Put half the meat mixture into a 9×5″ loaf pan.
Place cooked whole carrots down center.
Pat remaining meat evenly over carrots.
Bake, uncovered 1 hour 15 minutes.
Let stand a few minutes before slicing.

Servings: Serve

Time preparation: 30 min.

Time total: 105 min.

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