Veggie Stuffed Meatloaf

Time to cook, around 45 minutes.
Serves 4
Preheat oven to 350

Topping:

4 roma tomatoes, peeled deseeded.
½ tsp sweet basil
1/2 tsp italian seasoning

Stuffing:

3 carrots grated
1. small onion grated or chopped
1 small bell pepper, chopped
1 clove garlic
½ cup cauliflower grated*

Meatloaf

2 pounds of extra lean ground round
1 egg
1 tsp salt
1 tsp ground pepper
Whatever seasonings you enjoy.*

In a skillet, sauté onions, garlic and bell pepper in a bout a tbs of olive oil, medium heat.
(I sauté the garlic first, then remove it from the olive oil, then add the veggies)
When the onions are clear, remove quickly from heat.

Add egg, salt and pepper to meat. Form into a loaf, then create a groove down the middle. Add vegetables, onions, bell peppers. Pinch closed.

Bake for 35 to 45 minutes in greased glass pan at 350 degrees, depending on how hot your oven gets. Mine cooks a little fast so your temperature may vary.

While baking, create a puree out of the tomatoes and herbs by blending or using a food processor. I like to make it good and thick. Or if you prefer,you can top it with “catsup” mentioned in the Paleo Diet’s condiment’s section.

About five minutes before the meatloaf is done, top it with the tomato puree. Let it cook a few more minutes and then remove from oven. Cool. Serve with a salad.

Note: *The reason why I chose to use cauliflower is because the original recipe called for grated potatoes. Since cauliflower has a similar texture and taste (to me cauliflower doesn’t taste dirty like potatoes) I chose to substitute it instead.

*The original recipe also calls for a package of dried Lipton French onion soup mix, but you can use your own default recipe for the meat. Personally I think the stuffing brings out the flavors well enough without it the extra seasoning. Your mileage, however, may vary.



Stock Photo, all artist's rights preserved.