Healthier Meatloaf

Meatloaf on a bed of chipotle mashed potatoes

Meatloaf  is a favorite comfort food for my husband.  When I first learned this when we were young and dating....I didn't get it.  I certainly didn't have any fond memories of the loaves of meat to hit our dinner table growing up. They were just too...well....meaty.  Of course, it IS a  meatloaf.  It took many years, but I have finally gotten the hang of making a meatloaf that I can enjoy right along with my dear hubby.  Of course my version contains whole grains, fiber, and lots of veggies.  I frequently add a bit of whatever needs to be used up if I think it will taste good.  So consider this recipe a springboard.  I really like adding the brown rice as it makes a pound of meat go really far, and I usually have a sufficient amount left over to freeze into little mini loaves for another dinner.  I frequently make a double batch to be sure of this.  I also prefer making little mini loaves as opposed to one giant loaf.  I prefer more crunchy edges and less cook time, but you could of course modify the cooking time for a large loaf (about 45-60 minutes). If the mashed potatoes sound good to you, make your favorite basic mashed potatoes (mine had 1/4 sweet potato, 3/4 yellow potato), and add in some chipotle puree and Daiya cheese.  And for those of you with picky eaters, mine always enjoy this dinner!

1 pound ground beef
1 1/2 cups cooked brown rice (I like the ready to go organic variety in the Trader Joe's freezer section)
1 cup gluten free bread crumbs (use your own bread if necessary)
1/2 cup peeled sweet potato
1/2 cup zucchini
1 small onion
1/4 cup parsley
1/4 cup any milk (unsweetened)
1 egg (optional, I have made this without eggs with no issues!)
1 teaspoon thyme
1 teaspoon salt
3 tablespoons ketchup
Glaze:
1/3 cup ketchup
1 teaspoon dry mustard
1 tablespoon Sriracha (optional)

In a food processor, make your bread crumbs with 2-3 slices gluten free bread if necessary, pour into a large bowl.  Add the sweet potatoes, zucchini, onion, and parsley, into the waiting food processor bowl and pulse until everything is finely minced (kids won't detect the vegetables this way!). Mix it all in the bowl with the crumbs, along with all the reaming meatloaf ingredients.   Mix well with your hands.  Stir together glaze ingredients.  Form 8 mini loaves on a greased cookie sheet.  Spread the glaze evenly over the tops of each loaf.  Bake in a 400 degree oven for 30-45 minutes, until the desired crunchy edges (or lack thereof) suit your fancy and the meat is cooked through.

Serves 4-6

This recipe was shared on Gallery of Favorites,  Melt in Your Mouth Mondays,  Gluten Free Wednesdays,  Hunk of Meat Monday,  Lunchbox Love, Tasty Tuesdays, and Allergy Friendly Friday!