Ethan’s Garden Meatloaf

Ethan’s latest meatloaf creating request was for a chunky garden variety meatloaf full of colors. So we present this beautiful garden meatloaf packed with veggies and topped off with fresh tomato and cucumber relish.

Garden Meatloaf

We started with about 1.5 pounds of ground meat (use your favorite meatloaf mixture)
mixed with:
1 cup Milled Flax Seed
2 stalks of Celery chopped
1 small yellow pepper chopped
1 small onion chopped
0.5 cup chopped spinach (fresh, not frozen)
1 cup frozen peas
1 cup diced carrots
(or you can just use 2 cups frozen peas and carrots blend)

Seasoned with:
1 Tablespoon Salt
1 Tablespoon Pepper
1 Tablespoon Cumin
1 Tablespoon Granulated Garlic
1.5 Tablespoons Dried Basil
0.5 Tablespoon Nutmeg
One-third cup Worcestershire Sauce

Mix well and press into your meatloaf pan. Bake in a 350 degree oven for 45 minutes to an hour until done and browned on top.

We topped ours off with the fresh cucumber and tomato relish, which was just cubed veggies tossed in a drizzle of grapeseed oil, salt, and pepper.

Enjoy your time in the kitchen!

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About Brian

A few years ago I had gotten really sick with a mystery infection that put me in the hospital for over a week. When I got home I wasn't much better off. I had to have foot surgery and was laid up on the sofa for awhile. In that time I watched alot of Food Network and really gained a passion for food and it's preparation, cooking for my family was something I could still do even when I wasn't feeling my best and it was a way to help myself reach a healthier goal as well. Now I find myself always looking for healthier options that still taste wonderful and with my wifes gluten allergy I have even more of a challenge of feeding everyone. Honestly ... I am loving every minute of it. Because my kitchen has become my place of Zen.

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