Beef and Veggie Meat Loaf

I was a little wary of this recipe since it's so vegetable-y.  That means it could be pretty wet. But going out on a limb, I tried it.

Beef and Veggie Meat Loaf
adapted from Cooking Club of America

1 lb. ground beef (93% to 95% 90% lean)
1 c chopped onion
1 c shredded carrot
1 c shredded zucchini
3/4 c old-fashioned oats
2 eggs, lightly beaten
4 tb ketchup, divided
4 tsp Worcestershire sauce
2 tsp Dijon mustard
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper

Heat oven to 350°F. Spray 12-place muffin tin with cooking spray.

Gently combine all ingredients except 2 tablespoons of the ketchup in large bowl; mix well.

Divide meat loaf mixture even over the 12 muffin cups. Spread remaining 2 tablespoons ketchup over top.

Place pan on baking sheet; bake 35 to 40 minutes or until no longer pink in center and internal temperature reaches 160°F.

Did I put cheese in the mini loaves? No? Oh, then that white stuff is fat. I soaked it up with paper towel.

Drain off fat and loosen edges to unmold. Sprinkle with additional pepper, if desired.


On the plus side, the meat loaves were not too heavy. Quite light, in fact. On the down side, the meat loaves were pretty moist, leaning toward wet. I mean, the line between moist and wet was very narrow. Actually, I'd consider this too moist. It was wet. And the flavors, while ok, didn't explode in my mouth. I'm not thrilled about this meat loaf.

Cost:

• beef: $6.89
• onion: $0.24
• carrot: $0.32
• zucchini: $0.97
• oats: $0.63
• eggs: $0.67
• seasonings: $1, SWAG

Total: $10.72 or $1.79 for each of 6 servings.

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