Recipe

Omnivore Meatloaf Recipe

	Lilygilly / All my dishes 1 year, 5 months ago I've tried for years to find a substitute for bread crumbs in meatloaf, and finally hit upon Couscous. I actually use beefalo or bison in this instead of beef sometimes, (and always use natural, hormone-free, grazed, SPCA approved meats.) I love th... More Prep:15m Cook:60m Servings:8	Lilygilly
	different allinone food processor thrifty

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Ingredients

1 lb. lean organic ground beef

1 large clove garlic

1 large zucchini

1 large carrot

1 15 - 16 oz. can diced tomatoes (or whole or stewed)

1 egg

1 pkg 5 minute couscous (Near East Mediterranean Curry is my favorite)

Chipotle pepper in adobe sauce

Directions

Preheat oven to 350F.

Peel garlic. Place knife blade in food processor and start. Drop in garlic while processor is running to chop.

Open can of tomatoes and add to processor; process a few seconds until pureed.

Add a LITTLE bit of chipotle pepper and sauce, process a few seconds more. Taste – add more chipotle until you reach the level of heat desired. Pour mixture into a bowl. It’s not necessary to wash the processor bowl prior to the next step.

Put in the grating disk. Clean the zucchini and carrot well – don’t peel unless absolutely necessary. Cut into pieces to fit food processor chute. Grate both vegetables. Leave in bowl. Take out grating disk.

Push veggies aside with your fingers and put in the plastic mixing blade. Break up the meat and drop in chunks into the bowl. Add the egg, couscous and flavor pack, about 1/3 of the tomato mixture. Turn on and run a few seconds to mix it all up. Use a spatula to rearrange things if they don’t mix. You could also dump all of it into a bowl and mix by hand.

Pack the mixture into a loaf pan. Put in oven and bake 20 minutes.

Pour on half of the remaining sauce and bake another 20 minutes.

Pour on remaining sauce and bake until done – about 20 minutes. Use a meat thermometer to test – should be 160F inside to serve. Remove when 155F – and let sit a few minutes before slicing and serving.

If you use a really low-fat beef, there should be almost no fat to discard, and the loaf should not shrink much at all.

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