1/2cup100% whole grain breadcrumbsor flax meal for gluten free
2egg
1/2cupmilk
1tspground mustard
1tspdried sage
1tspsalt
1/2tsppepper
Veggie Smash-Up
1headcauliflowersmall
1/3lbparsnipapproximately 2 large parsnips
2carrotlarge
1/4cupextra virgin olive oil
1/2cupmilkor half and half for creamier mash
1Tbspunsalted butter
1/4cupparmesan cheesegrated
saltto taste
pepperto taste
Peas
1bagfrozen green peassteam-in-the-bag
Instructions
Heidi’s Never-Fail Meatloaf
Heat oven to 375. Mix all ingredients in a large bowl or with a stand mixer until well combined. Form into a loaf in a large loaf pan. Bake at 375 for 1 hour or until no longer pink.
Veggie Smash-Up
Chop Cauliflower into florets. Peel Parsnips and Carrots and chop them into 1/2′′ pieces. Add cauliflower, parsnips, and carrots into a medium size pot and cover completely with water. Boil until carrots and parsnips are soft (about 10 minutes). Drain cauliflower, parsnip, and carrot mix. Puree in food processor. When the vegetable mix is mostly smooth in the food processor, slowly add oil, milk, salt, and butter and continue to process. Add the grated cheese and mix to melt.