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.
We started with about 1.5 pounds of ground meat (use your favorite meatloaf mixture)
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)
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!