Modern Meatloaf by amanda4973


									Modern Meatloaf
Source: Janet Kent, modified by Amanda Teicher
Yield: 2-pound meatloaf

1 egg                                               ¼ t black pepper
¼ c milk                                            ¼ t ground sage
1 cup vegetable puree*                              ¼ t garlic powder
1 T Worcestershire sauce                            ¾ c raw oats
1 t onion powder                                    1½ lbs ground beef (chuck is best)
1½ t salt                                                   or ground turkey
½ t dry mustard                                     Lemon pepper

Roasting pan with rack so grease can drip down

Preheat oven to 350 degrees F.

In large bowl, mix all of the ingredients except the ground beef and the lemon pepper.
Let sit for a few minutes, so the oats can absorb moisture. Crumble and add the beef.
Squish with your hands. Shape and place loaf on rack or in a loaf pan. Sprinkle lemon
pepper on top. Bake for 90 minutes. Let cool a few minutes before slicing.

* Vegetable puree can contain any of the following items: carrots, sweet potato,
zucchini, cauliflower, spinach, or blueberries. The foods to be pureed need to be
steamed or boiled until very tender (except blueberries, which need to be raw, and if
previously frozen, thawed). When pureeing, use only a little water. I happened to have
three purees in my freezer that contain all of those foods, so I used 1 cup of each while
making a triple batch of meatloaf, and it turned out great. The vegetable/fruit flavors
and colors don’t come through, so it’s not critical to follow an exact formula. Just use
the produce you have or that you like.

I like to buy a large pack (about 3 pounds) of ground beef and double the recipe, or a
jumbo pack (about 5½ pounds) and triple the recipe, and put one meatloaf, raw, in the
freezer to be thawed and baked later.

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