I love my meat and especially I love minced meat. Is it something from my childhood when "grownup" meat just wasn't fun? I like meatloaf, but I don't like all the bits of vegetables in it. I just don't think it's right to mix them. Vegetables are vegetables and meat is meat and the two shouldn't mingle together. It's the texture I think... I understand them separately but mixed together? Why? So, when I saw this recipe I knew right away that I have to (no, must) make it since the vegetables and pureed and only then mixed into the meat. This is meal turned out absolutely wonderful with nice smokey BBQ sauce, moist fluffy meatloaf and tangy mashed potatoes.
adapted from Everyday Food magazine
- Carrots, chopped - 3
- Onion, chopped - 1 small
- Panco breadcrumbs - 1/4 cup + 1 tablespoon
- Eggwhite - 1
- Ground sirloin - 1 pound
- BBQ sauce - 1/4 cup
- Salt - 1 teaspoon
- pepper - 1/8 teaspoon
- Preheat the oven to 450F (230C).
- In a food processor blend the vegetables, eggwhite and breadcrumbs until the mixture is very smooth.
- In a big bowl combine the ground meat, salt, pepper and vegetable puree. Mix until it's all combined.
- Put the meat into a loaf pan.
- Brush with half of the BBQ sauce.
- Bake for about 25-35 minutes until the internal temperature of the meatloaf reaches 160F (71C).
- Brush the meatloaf with the rest of the sauce.
- For the mashed potatoes: boil the potatoes until tender, mash them, add plain yogurt to get them to the desired consistency, season to taste.