Less Meat Loaf

Growing up, meatloaf was a regular meal. My father was a strict meat and potatoes guy. If my mother had decided to eat the flexitarian way, I’m fairly sure he’d be resistant to the point of putting his foot down just like Ward Cleaver (I grew up in the 60s, can you tell?). My mother, who did just what she wanted most times, may have countered with something like Less Meat Loaf.

Less Meat Loaf will give at least 6 servings, but uses only a pound of meat. This is a great opportunity to stretch your real food budget. At the same time, you’ll be reducing the amount of meat protein available per serving. The bulk of the loaf is rice, grated carrots and zucchini. It’s topped with a homemade barbeque sauce.

If you’re into menu planning, make extra rice so you’ll have it available on the day you make Less Meat Loaf

Less Meat Loaf

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Servings: 0

Author: LydiaF

Ingredients

For the Less Meat Loaf

• 1 pound ground beef
• 2 cloves diced garlic about 3 tablespoons
• 1 cup grated carrots
• 1 cup grated zucchinis
• 1 cup diced onion
• 1 cup cooked rice
• salt and pepper to taste
• 2 teaspoons each dried thyme oregano, basil, parsley (adjust the proportions to your taste)

For the BBQ Sauce

• 1/2 cup ketchup
• 1 tablespoon mustard
• 1/4 cup molasses
• 1 tablespoon apple cider vinegar
• salt and pepper to taste

Instructions

Make the BBQ sauce first

• Combine all ingredients for the sauce in a small pan and bring to a quick boil. Set aside.

Make the Less Meat Loaf

• Combine all the ingredients in a large mixing bowl. I like to use my hands to do this.
• Transfer the mix to a foil lined baking sheet and shape.
• Brush generously with the BBQ sauce and cover loosely with foil.
• Bake at 350° for 40 minutes or until it's cooked all the way through.

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In the photo I served the Less Meat Loaf with a butternut squash puree and steamed snap peas. What would you serve?