Lazy SV meatloaf is the ONE dish that all our growing ranch hands eat without complaint, and usually ask for seconds or take leftovers for school. This meatloaf isn’t just about the meat. It is an excellent dish to hide veggies in. Our staples are carrots, bell peppers and zucchini, but you can add and subtract to suit your family’s tastes. I always challenge myself to see how many veggies I can sneak in without raising the eyebrows of our pickiest eater. The real star here is the cumin. It brings such depth of flavour to the dish you will want to add more. Just not too much, which is hard to do!
INGREDIENTS
1.5lb package of Lazy SV ground beef, thawed
2 tablespoons olive oil
2-3 medium carrots, peeled and finely chopped
1 medium onion, finely chopped
1 small sweet bell pepper, chopped
2 garlic cloves, crushed with a garlic press
2 large eggs
1 cup quick oats (you can also use equivalent in bread crumbs)
½ cup ketchup, plus 2 tablespoons reserved for the topo
¼ cup milk
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon cumin
½ teaspoon dried thyme
½ teaspoon nutmeg
½ teaspoon cayenne pepper
½ teaspoon black pepper
METHOD
Heat olive oil in a frying pan over medium heat. Add chopped veggies and cook until tender, approximately 10-15 minutes. Add garlic and cook 1 minute more. Set aside to cool slightly.
Preheat oven to 375F. In a large bowl, combine ground beef, eggs, quick oats, ½ cup ketchup, milk, Worcestershire sauce, spices and cooked veggies. Mix until just blended but no over mixed.
In a 9” x 13” greased pan, shape the mixture into a 5” x 10” loaf, pressing firmly. If you have doubled the recipe, just press into the entire pan. Brush or drizzle the remaining ketchup on top of the shaped loaf. Bake for 75 minutes, until the middle reads done (170F) on a meat thermometer. Let rest for 10 minutes to set juices for easier slicing. Serve with hot mashed potatoes and a fresh salad.
