Food recipes
Meatloaf with Roasted Broccoli and Carrots
Meatloaf with Roasted Broccoli and Carrots
Ingredients:
Meatloaf:
Ground beef
Ground flaxseeds
Milk
Red onion
Carrot
Celery
Garlic
Fresh herbs
Lemon peel
Olive oil
Parmesan cheese
Salt and black pepper
Eggs
Vegetables:
1 head broccoli
1 small yellow onion
4 small carrots, peeled (halved lengthwise if bigger than 1/2 inch in diameter)
2 tablespoons extra virgin olive oil
Leaves from 1 sprig fresh sage, roughly torn
Leaves from 1 sprig fresh rosemary
Fine sea salt and freshly ground black pepper
Directions:
1. For the meatloaf: Let the meat come to room temperature about 20 minutes before cooking. Preheat the oven to 350°F. Line a 12 x 18-inch baking sheet with foil. In a bowl, combine the ground flaxseeds and milk and set aside.
2. In a food processor, combine the red onion, carrot, celery, garlic, herbs and lemon peel and pulse just until minced (not too long, or you'll get a watery puree).
3. In a 10-inch skillet, heat the olive oil over high heat. When you see wisps of smoke, add the minced vegetables and cook 3 minutes to soften them. Set aside to cool.
4. In a large bowl, combine the beef, Parmesan, flaxseed-milk mixture, salt, a good dose of pepper (about 25 grinds) and the eggs. Add the cooled vegetables. Using your hands, mix just long enough to incorporate everything; do not overwork the meat.
5. Moisten your hands so the meat won't stick. On the baking sheet, form the meat into a loaf about 12 inches long, 5 inches wide and 2 inches tall.
6. For the vegetables: Trim the broccoli and cut it lengthwise into spears so the stalk and florets stay intact. Halve the onion from root to tip, then cut each half into 5 wedges. In a large bowl, toss the broccoli, onion, carrots, olive oil and herbs with salt and pepper to taste. Scatter the vegetables in a single layer around the meatloaf (it's okay if they're crowded).
7. Bake the meatloaf 45 minutes. Flip the vegetables and bake until the meatloaf is browned and an instant-read thermometer in the center reads 150°F, about 30 minutes more. Let rest 15 minutes before slicing.
Ingredients:
Meatloaf:
Ground beef
Ground flaxseeds
Milk
Red onion
Carrot
Celery
Garlic
Fresh herbs
Lemon peel
Olive oil
Parmesan cheese
Salt and black pepper
Eggs
Vegetables:
1 head broccoli
1 small yellow onion
4 small carrots, peeled (halved lengthwise if bigger than 1/2 inch in diameter)
2 tablespoons extra virgin olive oil
Leaves from 1 sprig fresh sage, roughly torn
Leaves from 1 sprig fresh rosemary
Fine sea salt and freshly ground black pepper
Directions:
1. For the meatloaf: Let the meat come to room temperature about 20 minutes before cooking. Preheat the oven to 350°F. Line a 12 x 18-inch baking sheet with foil. In a bowl, combine the ground flaxseeds and milk and set aside.
2. In a food processor, combine the red onion, carrot, celery, garlic, herbs and lemon peel and pulse just until minced (not too long, or you'll get a watery puree).
3. In a 10-inch skillet, heat the olive oil over high heat. When you see wisps of smoke, add the minced vegetables and cook 3 minutes to soften them. Set aside to cool.
4. In a large bowl, combine the beef, Parmesan, flaxseed-milk mixture, salt, a good dose of pepper (about 25 grinds) and the eggs. Add the cooled vegetables. Using your hands, mix just long enough to incorporate everything; do not overwork the meat.
5. Moisten your hands so the meat won't stick. On the baking sheet, form the meat into a loaf about 12 inches long, 5 inches wide and 2 inches tall.
6. For the vegetables: Trim the broccoli and cut it lengthwise into spears so the stalk and florets stay intact. Halve the onion from root to tip, then cut each half into 5 wedges. In a large bowl, toss the broccoli, onion, carrots, olive oil and herbs with salt and pepper to taste. Scatter the vegetables in a single layer around the meatloaf (it's okay if they're crowded).
7. Bake the meatloaf 45 minutes. Flip the vegetables and bake until the meatloaf is browned and an instant-read thermometer in the center reads 150°F, about 30 minutes more. Let rest 15 minutes before slicing.
Printed from https://recipe.bluelayer.org/recipe/72605/meatloaf-with-roasted-broccoli-and-carrots