This meat loaf is so moist and full of flavor; you won't want to even call it meat loaf. I had this idea one day when I didn't want to add bread crumbs. Anyway, if you make this you won't be sorry. It's got tons of veggies, but the kids will never know it
INGREDIENTS (for 8 servings):
- 5 carrots, peeled and sliced into 1 inch pieces
- 1 large potato - peeled and cubed
- 1 large white onion, sliced into wedges
- 3 stalks celery, cut into 2 inch pieces
- 1 large green bell pepper, seeded and cut into strips
- 4 cloves garlic, peeled
- 4 eggs
- 2 tablespoons tomato paste
- 3 tablespoons Dijon-style prepared mustard
- 2 pounds extra-lean ground beef
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 2 teaspoons cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
PREPARATION:
Preheat oven to 375 degrees C (165 degrees C).
Place carrots, potato, celery, pepper, and garlic into a food processor, and puree to a wet paste. Add eggs, mustard, and tomato paste, and process for another few seconds.
Place the ground beef in a large mixing bowl, and add pureed vegetable mixture, thyme, basil, rosemary, cayenne pepper, and salt and pepper. Knead together until thoroughly mixed. Form into two loaves, and place in a 9x13 inch baking dish.
Bake for 50 to 60 minutes, or until done. Allow to cool for 10 minutes before slicing. You can also press the meat into bread pans to cook.