Here’s another example of semi-stealth veggies. This time it’s a meatloaf — easy preparation, and with a small family like ours, we’re eating for days off this, which is great for busy cooks like me. (It makes great cold meatloaf sandwiches!)
You’ll notice I don’t add any salt. The onion soup mix has salt in it already, and my husband and son find plenty of flavor in this as-is. If you prefer, you can add salt to taste. But I’d suggest trying it without the first time around, just to see if it works for you without the extra sodium.
Hints: use a food processor or hand chopper to finely mince the carrots and celery — the finer, the better.
Ingredients
- 2 lb. ground meat (beef, turkey or a mix)
- 3 T Watkins onion soup and sauce base (or 1 envelope store-bought dry onion soup mix)
- 1 1/2 C herb-seasoned stuffing or dry bread crumbs
- 3/4 C carrots, finely minced
- 3/4 C celery, strings removed, finely minced
- 2 eggs (or 1/2 C egg substitute)
- 1/3 C ketchup or barbecue sauce (or a mix)
Instructions
Preheat oven to 350 degrees F. Combine all ingredients until evenly mixed and spread in a large loaf pan. Bake 1 hour or until done.
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