©2017 Michelle Sala
1 lb grass-fed ground meat
2 cloves of garlic, crushed or minced
1/4 C. finely chopped onion
1/4 C. finely chopped bell pepper the color of your choice (I like anything
1/4 C. finely chopped fresh parsley or mixture of fresh herbs including
basil, chives, thyme, etc.
2 rounded TBSP Vegan Parma or Nutritional Yeast (or use regular Parmesan if you don’t mind dairy)
1/2 C. ground flax meal or almond meal or a combo of both
1/2 tsp. salt
1 C. prepared marinara sauce or tomato paste thinned out with some water or jarred strained tomatoes
2 C. cauliflower florets
2 carrots, cleaned, peeled and sliced in ¼” chunks on the diagonal
- Preheat oven to 350ºF
- Mix all of the ingredients from the meat through the ground pepper (I use latex or nitrile surgical gloves to mix thoroughly by hand)
- Form into a loaf shape into a casserole dish (oiled with olive oil) big enough to hold the cauliflower and carrots around the loaf in a single layer
- Add cauliflower florets and carrots around loaf. Lightly salt and pepper carrots and cauliflower and drizzle with olive oil
- Cover entire contents of pan with sauce
- Bake for 1 hour
To save time, use your food processor to chop up all of the herbs and veggies that go into the meatloaf.
Feel free to experiment with the roasted veggies. I also like to use broccoli florets, turnips, parsnips, potatoes, etc. Experiment and use what veggies you enjoy. Just make sure your roasting dish is big enough to hold all of your veggies around the meatloaf in a single layer. Enjoy!