Meatloaf Loaded with Veggies

Happy Tuesday’s Tasty Tidbits! Hope your Christmas preparations are coming along as planned.  I am wrapping and cooking and listening to Kenny G’s Christmas CD…..and enjoying the season.  Since I am feeling homey, I decided to make a down home meatloaf today.  My goal was to make it as light as possible along with gluten-free and low in carbs.  I hope you enjoy my recipe and I must say that we thought it was quite yummy!

I am guest blogging at Grocery Shop for Free again this week so make sure you check out Dian’s awesome blog.  I hope you will link up with us at the bottom and make sure you link with your recipe post, not your home page.  Also, give us a courteous shout out on your post so others can find all the recipes.

MEATLOAF LOADED WITH VEGGIES

1.5 lbs lowfat ground beef (93/7, if possible)
1 shredded carrot
1/2 cup chopped onions
3 garlic pods, minced
1/2 cup shredded cabbage
1/2 red bell pepper
1 egg
2 tablespoons milled flax seed
1/3 cup crumbled Corn Chex (optional)—eliminate for low carb
salt and pepper
1/4 cup hot BBQ sauce  (optional)—find gluten-free version

Mix all the ingredients with your hands and form into a loaf.   Place on a slotted roaster so that the grease will drop through and not be absorbed back into the meatloaf.  I like to line the pan with foil and make slits in it for easier clean up.

I also make my loaf flat and poke holes in the top.  When I spread the BBQ sauce on top, it fills the holes and adds to the flavor.

Cook at 350 for 45 minutes.

Serve with some Franks Hot Wing Sauce….Yum!

Don’t forget to check out Grocery Shop for Free.

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