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Fuhrman kids VEGGIE MEAT LOAF
Nb persons: 4
Yield:
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| VEGGIE MEAT LOAF The same recipe can be made vegan, without the meat, for a different flavor. | |
| 1 cup | sunflower seeds |
| 1 cup | almonds |
| 1 cup | chopped carrots |
| 2 | garlic cloves |
| 1 | red onion |
| 1/2 cup | finely chopped parsley |
| 1 cup | chopped red pepper |
| 1 cup | chopped celery |
| 6 ounces | lean ground beef, (steak quality) |
| 1 tablespoon | unsalted tomato paste |
| 1/2 teaspoon | oregano |
| 1 teaspoon | chopped basil |
| 1/4 teaspoon | black pepper |
| 1/2 teaspoon | chili powder |
| 1 head | lettuce. shredded |
NOTES:
Leave time for OVERNIGHT Soak and (optional) refrigeration/freeze prior to baking.
Soak seeds and almonds overnight in water to cover, then drain before using.
Using the metal S blade in the food processor, add the nuts, seeds, carrots, garlic, and onion. Remove from food processor and mix in the finely chopped parsley, red pepper, and celery.
Knead the meat into the mix.
Blend the tomato and tomato paste with the oregano, basil, black pepper, and chili powder. Fold three-fourths of the tomato sauce into the mixture, leaving the remains to baste over the cooking loaf.
Form the mix into a loaf and refrigerate for a few hours or freeze for one hour until ready to cook. Bake in oven at
300 degrees for one hour, basting with the tomato sauce at approximately 20 minutes and 40 minutes. Serve on a bed of shredded lettuce.
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