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Meat Loaf With Browned Vegetables

Diet.Chef's picture
Ingredients
  Olive oil/Olive oil 1 Tablespoon
  Finely chopped cabbage 9 Ounce
  Finely diced celery 1 Cup (16 tbs)
  Onion 4 Ounce, chopped (1 Medium Sized)
  Garlic 1 Clove (5 gm), minced or crushed through a press (1 Small Clove)
  Extra lean ground beef 1 Pound (Round Or Sirloin)
  Eggs 2 Large
  Plain dry bread crumbs 1⁄2 Cup (8 tbs)
  Canned tomato sauce 8 Ounce (1 Can)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Dried basil 1⁄2 Teaspoon, crumbled
  Celery salt 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

1. Preheat the oven to 325°. Spray a 9-by-5-by-3-inch loaf pan with nonstick vegetable spray, or lightly oil. Line crosswise with a sheet of aluminum foil (the ends don't need lining) so it extends an inch upward along the two long sides. Lightly spray the foil.
2. Spoon the olive oil into a large non-reactive skillet and place over moderate heat. Add the cabbage, celery, onion and garlic; saute, stirring frequently and adding 1 to 2 tablespoons water each time the vegetables seem dry (4 to 6 tablespoons will be needed), until lightly browned and softened, 10 to 15 minutes. Turn out and let cool almost to room temperature.
3. Crumble the beef into a large bowl. Add the eggs, bread crumbs, 1/2 cup of the tomato sauce, the parsley, basil, celery salt, salt, pepper and the sauteed vegetables. Mix with your hands or a big spoon until evenly blended. Turn into the prepared pan. Smooth to level the top. Spread the remaining 1/2 cup tomato sauce over the top. Bake in the center of the oven for 1 hour, just until cooked through. Let stand for 10 to 15 minutes. Pull out of the pan by lifting the aluminum foil; discard the foil. Cut into 12 slices. Serve 2 slices per person, hot or cold (if serving cold, slice when chilled).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Beef
Interest: 
Healthy

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