This hidden veggie meatloaf is a classic example where your food processor is your best friend. I use mine for almost every meal, in fact it’s my top choice kitchen electrical that I’d take to my desert island. If the island had an electrical socket that is. Next on the list would have to be a dishwasher – unless my husband was coming with me, haha!
“Hidden” might just be an understatement though, because my meatloaf is jam packed with veggies and you can’t exactly miss them. I’ve used some surprisingly different ones too, to widen your variety and nutrient intake, as well as give your immune system something else to think about. Remember it’s important to rotate your foods!
Meatloaf is always a welcome meal in my home, and I’m hoping you’ll love this one in yours too. It’s also a great way to get some extra veggies in.
Incidentally several of my clients have never tried lamb. So if you haven’t either, this is the perfect recipe in which to give it a try.
Hidden Veggie Meatloaf with Chicken and Lamb
Get the recipe here!
3/4 lb ground chicken
1 lb ground lamb
2 medium carrots, grated
3 radishes, grated
3 oz fennel, grated and chopped fronds
4 inches white part of leek, thinly sliced
6 fresh sage leaves, finely chopped
1/2 cup finely chopped fresh curly parsley
1 tsp fresh thyme leaves
generous pinch sea salt
5-6 slices nitrate free bacon
Preheat the oven to 375F.
Put all the ingredients except for bacon, into a large bowl and, with your hands, combine everything extremely well. Transfer the mixture to a dish that has a 2 pint capacity. Lay the bacon slices over the top of the mixture, tucking them down into the sides of the dish. Place onto a rimmed baking sheet and cook for around 60-70 minutes, until the juices come out clean when pierced with a skewer.
Remove from the oven and let the dish sit for 15 minutes or so. Transfer the meatloaf to a large plate and cut into thick slices. Serve.