Harvest Meatloaf


A Blue Moon original!  Very adaptable, use what you have for fall veggies and it will taste great!

  •  1 lb. Lean ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 cups grated or minced fall veggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like
  • 1 teaspoon dried oregano
  • ½ Tb Worcestershire sauce
  • 1 Tb Stone ground or Dijon mustard
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 2 eggs
  • Salt and pepper
  • Canola oil

Heat about 1 Tb canola oil in a heavy skillet.  Add onion and sauté for 5 minutes.  Then add garlic and vegetables and sauté another 10 minutes to soften.  Stir in oregano, and salt and pepper to taste.  Set aside to cool.

In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes.

When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper.  It’s easiest if you just get in there and use your hands.

I prefer an “open loaf” to a bread loaf because I like the crispy edges. Your choice.  I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom.  Bake at 350 degrees until cooked through and crispy, about 45 minutes.  Glaze with ketchup for the lat 10 minutes if you like.

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