Loaf of the Meat

OR as my husband wanted to name this.. Meatloaf Robbie Will Actually Eat!  HAHA  it took me three or four tries to get him to even try it.  But then he was hooked.   Now he asks for it 4-5 times a month.  I dont let him have it that often but that is how often he asks for it.. LOL  Keep them wanting more! 

I found the origins of this recipe in some magazine about 6-7 years ago.  For many years my meatloaf was kind of a big meatball in loaf shape.   So in true Kim form I took a recipe and kicked out what I didnt like and put in what I did.  It has been a very popular recipe among my friends and I am  happy to say is actually pretty low fat.  This recipe makes atleast a 9 x 13 pan (I tripled it and get four bread loaf pans) and it only works out to 5 points on WW for a pretty large serving.  

My mom always looks at me weird when I make this because it is different than the one I was raised on but the added veggies and odd spices make for a flavorful and healthy addition to my menu.  And Robbie will actually eat it.  Nik and Aaron dont eat it, they devour it!!  Sometimes 2-3 helpings.  My favorite way to serve is with my garlic mashed potatoes which i will be posting in a couple days, and with corn!  SOOOOOOO Yummy!

Ingredients
1 9 x 13 pan makes 9 servings  (the pictures are of a tripled recipe)  WW Points~5

1 1/2 lbs ground meat, I do half and half 93% beef and 93% turkey 
1/2 lb (3-4 links)  sweet sausage, optional but it adds depth 
1 1/2 cup bread tore up into small pieces (6-7 slices)
1 egg
1 medium sized onion
3/4 cup carrot** (these are not exact measurements, I just take some carrots)
3/4 cup broccoli ** (again, just enough broccoli to be about 3/4 cup)
1/4 tsp ground mustard
1/8 tsp sage
1/2 tsp ground thyme
1/2 tbsp salt
1/4 tsp black pepper
1/8 tsp nutmeg (or the equivalent fresh grated)
1 cup ketchup, divided
1 tbsp hot sauce or brown sugar (depends on if you want it hot or sweet)

** I have also used red and green pepper, celery is good too, hell even pea pods would be good, but carrot is always in it.  I cannot eat much celery and Rob doesnt like peppers.

Cast of Characters

With a food processor (or this handy little food grinder thingie I got) grind up the veggies. 

Put your meat and veggies in a large bowl and break up the bread into little bits.

Lightly beat the eggs and add to the bowl.

Mix the spices up and sprinkle evenly over the stuff in the bowl.

MMMMMMMMMM doesnt that look tasty!

Since I always use fresh nutmeg I always do this at the end so I can judge how much to put in.

Then add 1/2 cup of ketchup.

And mix.
Plop (and yes it does plop) it into the pans you are using.  You can use 9X13, loaf pans, even deep dish large muffin pans.

Bake at 350 total for about 45-60 minutes for loaf and 9×13, about 25-35 for muffins.  They will release alot of fluid from the veggies and the fat and that grosses me out to have my food sitting in that so once or twice I will drain off the yucky stuff into the meat container or a can or something so that I can discard it later.

When done cooking you take the other 1/2 cup of ketchup and the hot sauce/brown sugar (or both for a sweet hot mix), combine and put on top of the hot meatloaf and broil on high for 4-5 minutes until it is done to your likings!!

Here it is served with garlic mashed potatoes (which I will post in a couple days) and some of the leftover broccoli.  I didnt have any corn in the house.   😦

Meatloaf has always been one of my faves and while I do still love my moms, this is more healthy for you and tastes damn yummy.  I make large batches like this because it freezes so well.  Simply wrap in a double layer of aluminum foil. You take out the night before and put in the fridge.  About 45-50 minutes before serving put it in the oven still in the foil and bake at 350 for 30-40 minutes.  I do eliminate the glaze/broil part for ones I will be freezing and do that the evening I heat it up!   OR you can just cut off pieces and heat up individually in the microwave.  YUM!

Happy Cooking!!

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Putting up Squash for Freezing

I love squash.  I am the only one in the house who loves it though.  😦  I keep telling Rob he doesnt know what he is missing but he just looks at me and gives me the look!  You all know the look.. the special one that husbands give when they are not finding you funny.  LOL   So anyway… my mom gave me a laundry basket of squash.. yes a while laundry basket..  There were three kinds, Hubbard (right), Acorn (center) and Butternut (left).

Split them all in half and seed them.. With Hubbard you need to split it, seed it and then break it into more manageable chunks, for this one I got 10 chunks!!  


Put in a foil lined pan at 350 degrees and put a 1 tsp of brown sugar on each one (feel free to omit the sugar but I like it slightly sweet).  Bake for however long it takes for it to get soft.. each one is different.  Ripeness and thickness effect baking time.

Scoop into a bowl and let cool a bit.   This is what i got with the first two batches.. I thought it would be big enough.

Once you have it all done and it has cooled a bit, whip it up to mix the flavors of the different squash and to get any large lumps out. 


Then divide up into ziploc bags for freezing.  I freeze mine into 2 1/2 cup packets which I then use to make my something very special……. Butternut Squash Stuffed Shells.  That laundry basket of squash got me 12- 2 1/2 cup packets!!!  WOOOOOOOHOOOOOOOO.


I love putting things up for future use because you then always have a way to plan ahead.  It takes 2 hours to do this most of the time…. if you are doing this with just a couple squash, that is a lot of time for a little return.  Doing it this way you can get enough to last me the year and it only took me about 3 hours! 

Happy Cooking!!!