Classic Meatloaf with Chard and Carrots
mixed greens pear salad

Name: Classic Meatloaf with Chard and Carrots
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1/2 lb Carrots, chopped; 1/2 Onions, chopped; 4 leaves Chard, any type, chopped; 2 cloves Garlic, peeled; 2 Tbsp Butter; 2 lbs Beef, ground (chuck or 85% lean); 2 Eggs; 3/4 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Ketchup (sub tomato paste thinned with a splash of water); 1 tsp Mustard, Dijon; 2 tsp Vinegar, balsamic; 1/2 bulb Shallots, diced; 1 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 1 Pears, any variety, sliced; 4 oz Mixed greens

Active: 30 min Total: 1 hr 30 min

Original GF Paleo Vegetarian

There is something comforting and nostalgic about a classic meatloaf. Our version includes finely chopped chard and carrots which give the meal an extra dose of veggies, but more importantly, lend extra moisture to the dish. Smarts: Meatloaf makes great leftovers. This recipe makes enough meatloaf for two nights so that you can make a quick bolognese sauce with it later in the week.

Dependency

Leftover Meatloaf Bolognese

Ingredients

Metric

Servings:

Meatloaf with Chard and Carrots (enough for 2 nights):

Carrots - 1/2 lb , chopped
Onions - 1/2 , chopped
Chard, any type - 4 leaves , chopped
Garlic - 2 cloves , peeled
Butter - 2 Tbsp
Beef, ground (chuck or 85% lean) - 2 lbs
Eggs - 2
Salt - 3/4 tsp
Black pepper - 1/2 tsp
Ketchup (sub tomato paste thinned with a splash of water) - 1/2 cup
Mustard, Dijon - 1 tsp
Vinegar, balsamic - 2 tsp

Mixed Greens Pear Salad:

Shallots - 1/2 bulb , diced
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp
Pears, any variety - 1 , sliced
Mixed greens - 4 oz

Prep

Make vinaigrette - Dice shallot. Whisk together shallots, wine vinegar, mustard and honey. Add oil while whisking. (Can be done up to 5 days ahead)
Prep meatloaf filling - If preparing right before cooking, turn on the oven before returning to this step. Chop carrots, onions and chard leaves into large pieces and combine with garlic cloves in a food processor. Pulse until carrots form pea-sized pieces. Alternatively, you can shred the carrots with a box grater and chop the other vegetables by hand into small, even pieces. (Can be done up to 3 days ahead)
Assemble meatloaf - Heat a saute pan over medium heat. Add butter. When butter is hot, add carrots, onions, chard and garlic with a sprinkle of salt and saute until tender, ~3 minutes. In a large mixing bowl, combine aromatics with beef, eggs, salt and pepper. Mix with your hands or a wooden spoon just until ingredients are roughly combined (be careful not to overmix as as this will help to keep the meatloaf tender). Transfer to a loaf pan sprayed with nonstick cooking spray and smooth out the top. (Can be done up to 2 days ahead)
Slice pears.

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Make

Heat oven to 350F (177C) degrees. Whisk together ketchup, mustard and balsamic vinegar and spread over top of meatloaf. Bake meatloaf until a thermometer inserted in the middle registers 155F (68C) degrees, 45 to 50 minutes. Let meatloaf rest for 5 minutes at room temperature before slicing.
Toss together greens, pears and vinaigrette.
Slice meatloaf (reserving half for Wednesday) and enjoy with salad on the side.

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