Meatloaf is a classic. It is one of those dishes our mothers made and one we are still making today. As a Nutritionist, this is my take on a healthier version of my family's favourite meatloaf.
- 1 lb lean ground beef
- 1 onion, minced finely
- 2 stalks celery, minced finely
- 1/2 cup red or green pepper, minced finely
- 1/2 cup grated carrot
- 1 clove garlic, crushed
- 1 egg
- 1 Tbsp ground flaxseed
- 3 Tbsp tomato paste
- 1 tsp smoked paprika
- 1/4 tsp oregano, & 1/4 tsp thyme
- 1/4 tsp sea salt, & 1/4 tsp pepper
In a large bowl, combine flaxseed and egg. Mix in the onion, celery, red pepper, grated carrot, garlic, tomato paste, and all spices. Mix in the beef, lightly. No need to mash the ingredients together! Transfer to a 9 x 5 loaf pan. Bake at 350F for an hour or until a meat thermometer registers 170F.
Let stand 5-10 minutes before slicing. Serves 4.
I often make two loaves and freeze one for another day. To cook later, I will remove it from the freezer, place it in the fridge to thaw overnight and bake it the next evening.