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Scot Hibb's Killer Culinary Meal Loaf

By: Scott David Hibbard  
"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. It's so juicy, and you can add so many different things to make it more interesting. Add two cups bread crumbs and a cup of BBQ sauce for another tasty variation. I've also added shredded Cheddar cheese and Monterey Jack cheese to the meat to make it like a cheeseburger! I've also just made this with onions, carrots, and A-1 sauce (that's the way I like it best)."

Rating: This weblink has been rated 7 times with an average star rating of 3.0 Read Reviews (6)

Rate/Review | 164 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  1. Preheat oven to 375 degrees C (165 degrees C).
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 387 | Total Fat: 22.7g | Cholesterol: 185mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2004 by JANW2 
This was terrible. I wasted 2 lbs. gr. sirloin, plus all of the labor. Since veggies come in... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2004 by FIZZLEFRY 
I used ground turkey, so it may have altered the final result. The two flavors most prominent... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2005 by AMYJ4KIDOS 
This is the best meatloaf ever!! Lots of tasty vegetables, it was great! I followed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2005 by VANESSAWALLACE88 
I really like this recipe because of all the veggies in it. I wanted a meat loaf that wasn't... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2006 by debb530 
This recipe is too mushy! I think the veggies should be a little less, especially the potato,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2004 by Sonya 
I made this with all the veggies and no bread crumbs. Very tasty and oh so healthy. The... MORE

 
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