Meatloaf

My friend Kim passed on a ton of recipes to me from "Dairy-Free, Egg-Free Kid Pleasing Recipes & Tips." Her kids can't have dairy, and her son, Andrew, is allergic to eggs as well. She said this recipe is one of her family's favorites. I love how it sneaks a ton of veggies in!

Meatloaf

¼ cup onions, diced
2 cloves garlic, minced
1 cup cooked, pureed vegetables (mushrooms, carrots, broccoli, celery, zucchini, green or red peppers, any vegetable would work)
1 lb. ground beef
1 cup homemade breadcrumbs

Preheat oven to 375 degrees. Sauté onions and garlic in a little olive oil. Steam or boil your choice of vegetables -- just eyeball the amount, you want to end up with 1 cup of puree. Puree the sautéed onions and garlic and the cooked vegetables in a blender or food processor.

In a large glass bowl, mix together the ground beef, breadcrumbs, and pureed vegetables. Spread the beef mixture in a glass pie plate; make a hole in the middle, to collect any grease. Bake for 30 to 35 minutes, or until there is no pink in the middle of the beef round. (This method sure beats the time required for a loaf pan!) As always -- serve with some ketchup and mashed potatoes.