Friday, April 18, 2014


This recipe is adapted from Alton Brown. It's the best way to use up a lot of veggies as I do vary this to sneak in mushrooms (I once tricked a mushroom hater), carrots, zucchini, and any other kitchen sink variant you can think of.

handful of croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
5 mushrooms, chopped in one inch pieces
1 small four inch zucchini, chopped in one inch pieces
8 ounces ground sirloin
8 ounces ground lamb
8 ounces ground pork
8 ounces ground veal
1 1/2 teaspoon kosher salt
1 egg or 2 if needed
1/4 cup milk

Preheat oven to 325 degrees F.

I make my croutons by purchasing my favorite bread or making it, cut into a one inch dice, then tossing in a light drizzle of olive oil with salt, pepper, and Hungarian sweet paprika. It takes very little spice so be light with your hand. Bake for 6 - 8 minutes at 400 degrees F or until crisp flipping half way through.

Place the croutons, onion, carrot, garlic, bell pepper, mushroom, and  zucchini in a food processor and chop until minced into tiny pieces. Alternatively, use any favorite veggies. I often add finely chopped tomato too. Sometimes it's easiest to put each type of vegetable by itself and mince to ensure even chopping.

Put all the meats into a bowl. Add all the other ingredients including chopped veggies. Mix lightly, but do not overmix or the meatloaf will turn out tough. 

Form the meat mixture into a pan or individual mounds. Will cook for about 30 minutes. Check for internal temperature to reach 155 degrees F.

I top with homemade ketchup or make a sauce of sauteed onion, ketchup, and brown sugar. Top with about 10 minutes left to cook.

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