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MEATLOAF WITH SHREDDED VEGETABLES
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Cups packed finely shredded cabbage
Medium onion, finely chopped
Tablespoons of Virgin Olive oil.
Cup packed shredded carrots
Cup packed shredded potatoes
Very large garlic cloves, minced.
Pound of very lean beef (important- you can use any
game meat such as moose, venison, elk, buffalo, etc.)
Whole eggs
Cup of old fashion rolled oats
Teaspoon Oregano leaves, crumbled
Teaspoon dried Basil leaves, crumbled
Teaspoon of salt, if desired
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/4
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Fresh ground pepper
Tablespoon of apple cider vinegar
Cup of water.
/4
1. Sauté the cabbage and onion in the oil in a large skillet
over medium heat, stirring often, for about 5 minutes.
2. Add the carrots and garlic, and sauté for 5 more minutes
3. In a large bowl combine all other ingredients and mix
well
4
. Add to the beef mixture the cooked vegetables and the
shredded potatoes, and mix the ingredients well. Place
in a shallow baking pan. Cover the pan tightly with
aluminum foil.
5
. Bake in a preheated 350 degree oven for 30 minutes.
Uncover the meat loaf, and bake it 30 minutes longer.
Let the meat rest for about 20 minutes before slicing it.
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