The addition of shredded vegetables makes this meatloaf moist and tasty. Also a great way to stretch a pound of ground meat to feed a few more people. I haven’t tried adding chopped kale or spinach, maybe even tomatoes and green peppers. Sometimes it all comes down to what you have in your kitchen or how close the nearest grocery store is. I’m not close to a grocery store so I improvise a lot when it comes to baking and cooking. If you don’t have a can of mushroom soup for this recipe just use a gravy mix instead.
- 1 medium onion finely chopped
- 3 cloves garlic
- 1 large carrot shredded
- 1 cup shredded cabbage
- 1/2 cup mushrooms
- 2 pounds ground beef
- 1/2 cup breadcrumbs or quick oatmeal
- 1 egg
- 1 tablespoon parsley
- 1 teaspoon oregano
- ½ teaspoon pepper
- ½ teaspoon salt
- Optional – 1 can condensed cream of mushroom soup to be used as gravy.
- Optional topping:
- ¼ cup ketchup
- 1 tablespoon brown sugar
- ¼ teaspoon dry mustard
- Spread over top of meatloaf before baking.
In a skillet, on medium heat, sauté the garlic, onion, carrot and cabbage in a little olive oil or butter, just until vegetables are barely softened and tossed all together. Cool slightly before adding to rest of ingredients.
In a large bowl mix all ingredients together. Using an oval or rectangle, at least 2 inch deep baking dish, shape meatloaf into a log shape.
Bake at 350°F for about 1 hour. Top will be nicely browned. Time of baking will depend on how thick the meatloaf log is.
Directions for condensed cream of mushroom soup as a gravy:
In a bowl, mix 1 can of condensed mushroom soup with 1/2 cup of water until smooth. When meatloaf is almost done, pour soup around meatloaf and bake until soup slightly bubbles.
The cream of mushroom soup makes a delicious gravy.