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Thursday, January 14, 2016

Italian Meatloaf with Roasted Vegetables

This began as a Hello Fresh recipe, then I discovered I was missing some ingredients so I had to do a few substitutions.  The result was very good.  This could easily be served with garlic mashed potatoes and a nice salad. 

1 1/2# ground beef
1 slice white bread (I had a slice of leftover garlic french bread so I used that)
2 cloves garlic, minced
1 shallot, diced
1/2 oz chopped fresh basil OR 1 T. dry basil
1 1/2 oz. sundried tomatoes OR 1/4 c. tomato paste
1/2 c. beef stock
1/2 # green beans
2 potatoes

Place the slice of bread in a bowl, then pour the beef stock over.  Allow to sit until the bread absorbs the broth.  Put the bread into a food processor and process until well blended.  In a large bowl mix the beef, bread mixture, garlic, shallot, basil and tomatoes.  Shape into 2 loaves.on 1/2 of a cooky sheet.  You will place the green beans and potatoes on the other half later in the baking time.   Place in a 375 oven for 45 minutes.  Chop potatoes into small cubes, and trim the green beans.  Toss the green bean and potatoes with olive oil and seasoned salt.  During the last 20 minutes of baking, put the vegetable mixture on the other half of the cookie sheet and allow to bake with the meatloaf.

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