MEATLOAF, TRIATHLETE-STYLE
Fabulous taste-of-home flavour in this high-protein dish.
Time Required: 60 minutes
Level: Medium
Serves: 6
Ingredients:
1/3 C fine bread crumbs
1 t garlic powder
1/2 t fresh ground black pepper
1 t chili powder
1 t dried thyme*
1/2 medium onion*, roughly chopped
2-3 small garden carrots*, cleaned and broken
4 garlic cloves*, peeled
1/2 red bell pepper*
2 lb organic ground beef*
1 T Worcestershire sauce
1 egg*
1/2 t sea salt*
Directions:
Pre-heat the oven to 325F.
Line a cookie sheet with aluminum foil.
In a small bowl, combine and mix bread crumbs, garlic powder, pepper, chili powder, and thyme. Set aside.
Place onion, carrot, garlic, bell pepper into blender or food processor and pulse till fine. Do not purée.
Combine beef, Worcestershire, bread crumb mixture, egg, and pulsed vegetables in a large bowl and mix it up without working it excessively.
Toss in the sea salt and gently mix that in. Begin to form a log in the bowl, then fold the log onto the cookie sheet, and refine its shape.
Bake 45 minutes or till centre temperature reads 155F.
Line a cookie sheet with aluminum foil.
In a small bowl, combine and mix bread crumbs, garlic powder, pepper, chili powder, and thyme. Set aside.
Place onion, carrot, garlic, bell pepper into blender or food processor and pulse till fine. Do not purée.
Combine beef, Worcestershire, bread crumb mixture, egg, and pulsed vegetables in a large bowl and mix it up without working it excessively.
Toss in the sea salt and gently mix that in. Begin to form a log in the bowl, then fold the log onto the cookie sheet, and refine its shape.
Bake 45 minutes or till centre temperature reads 155F.
247 cals / 13g carbs / 7g fat / 35g protein
*Items delivered to our door by SPUD