The blue plate special, Meat Loaf & Mashed Potatoes. But not all comfort food is comfortable to our waistlines and cholesterol count, so let’s make a few adjustments. True comfort food with less saturated fat and calories thanks too a mixture of leaner beef and pork, plus a big boost of garden vegetables.
|Prep Time||20 Minutes|
|Cook Time||40 Minutes|
- .75 lb 7% Fat Ground Beef
- .75 lb 7% Fat Ground Pork
- 1 ea onion
- 2 ea Celery Stalks
- 1 ea Carrot
- 1 cup Brown Mushrooms (for extra meat texture)
- 5 ea garlic cloves
- 2 Tbsp olive oil
- .5 tsp salt
- .5 tsp black pepper
- Clean and chop the onion, celery, carrot, garlic and mushroom. Combine all the vegetable ingredients in a food processor and pulse to a consistency of coarse damp sand.
- In a large mixing bowl, combine the beef and pork, along with the processed vegetables, olive oil and seasonings. Mix thoroughly by hand. Then form the mixture into an oiled loaf pan or casserole. Place in a 375 degree oven for 30 to 40 minutes.
- Remove meatloaf from oven. Pour oﬀ and reserve the lean, low-fat pan liquor as a light, broth-like gravy. Let the meatloaf stand and rest for a few minutes before cutting and serving with potato/cauliﬂower mash. Drizzle with the pan liquor as desired.
This stick-to-your-ribs dish offers reduced saturated fat and calories thanks to the use of very low-fat ground meat and a medley of aromatic vegetables in almost equal quantity. Served over a healthy dollop of our half & half potato/cauliﬂower mash, it’s extremely ‘comfortable’ comfort food!
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