Food

Vegetable Meat Loaf

  • By Bettye Knox
  • Photography by Matt Hulsman

From Hopewell Heritage Cookbook, this meatloaf is a tasty way to get in some veggies!

vegetablemeatloaf

Vegetable Meat Loaf

  • 1 package frozen green peas and carrots, thawed
  • 1 cup celery, diced
  • ½ cup onion, finely chopped
  • 2 pounds ground beef
  • ½ cup oats, uncooked
  • ¾ cup milk
  • 2 eggs
  • 1 to 2 teaspoons dry sage, to taste
  • 1 tablespoon Worcestershire sauce
  • Dash of garlic salt
  • Salt and pepper, to taste
  • Cheddar cheese slices

Mix all the ingredients together (except cheese slices), and blend well. Form into loaf, and put in a greased pan. Cook uncovered in 325° oven for 1 hour. Before serving, put slices of Cheddar cheese on top, and put back in oven until cheese melts. Serve hot or cold. Yield: 6 to 8 servings.

To order a copy of Hopewell Heritage Cookbook, call the church office at (704) 875-2291. Cookbooks are $14.95, plus shipping.

Additional recipes from Hopewell Heritage Cookbook that appeared originally with this one:
Chicken Salad
Pineapple Pound Cake
Hopewell’s Yeast Rolls

This entry was posted in April 2012, Recipes. Bookmark the permalink.

2 Responses to Vegetable Meat Loaf

  1. Pingback: Chicken Salad | Our State Magazine

  2. Pingback: Strawberry-Pineapple Salad | Our State Magazine

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