It’s been a hell of a long time since I made a meatloaf. I mean… a really really really long time. Almost 5-6 years or something? I’m not really sure why either. It’s a quick and easy part of dinner that can be tossed together in no time at all. Plus, it can be made to be pretty damn healthy too!
So, after discussing meatloaf with a group of friends last week, I decided that it was high time for me to make another meatloaf. This time though? We’re going old-school and classic with this loaf of meat.
I started this meatloaf out by using the base recipe from the one that I made some years back now. I did make a few changes. For instance, using lean beef and the classic tomato sauce. The only tricky part with this meatloaf is seasoning it. Usually when a traditional meatloaf is made people tend to use ketchup. But, we’re not doing that here because of the salt factor.
I don’t like products telling me how salty my food should be. I can do that for myself! I added about 1/2 Tsp. of salt and 1/4 Tsp. black pepper to the meat mixture and then seasoned the tomato mixture on top of the meatloaf before adding it on. You’ll want that top sauce to be a little on the salty side since it’s what’s going to give your loaf an added boost of flavor.
There you have it! A veggie loaded healthified version of a traditional meatloaf. I served mine with some mashed red potatoes and called it a day. Good stuff, folks. Good stuff!
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