Meatloaf Loaded With Veggies!

Since I am feeling homey, I decided to make a down home meatloaf today.  My goal was to make it as light as possible along with gluten-free and low in carbs.  I hope you enjoy my recipe and I must say that we thought it was quite yum

MEATLOAF LOADED WITH VEGGIES

1.5 lbs lowfat ground beef (93/7, if possible)
1 shredded carrot
1/2 cup chopped onions
3 garlic pods, minced
1/2 cup shredded cabbage
1/2 red bell pepper
1 egg
2 tablespoons milled flax seed
1/3 cup crumbled Corn Chex (optional)—eliminate for low carb
salt and pepper
1/4 cup hot BBQ sauce  (optional)—find gluten-free version

Mix all the ingredients with your hands and form into a loaf.   Place on a slotted roaster so that the grease will drop through and not be absorbed back into the meatloaf.  I like to line the pan with foil and make slits in it for easier clean up.

I also make my loaf flat and poke holes in the top.  When I spread the BBQ sauce on top, it fills the holes and adds to the flavor.

Cook at 350 for 45 minutes.

Serve with some Franks Hot Wing Sauce….Yum!

Hi, my name is Susan and I have only been blogging for a few months but I love it. Permanent Posies (Creative Chaos) is my blog and my subject matter is…well, that depends on the day and the mood. But, for the most part, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.