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Businesses with Heart

 “Heart-y” Recipes

Text Box: Meat Loaf with Roasted Vegetables Yield: 4 servings ¼ cup dried breadcrumbs ¼ cup skim milk 1 egg ½ pound lean ground beef ½ pound ground skinless chicken breast ¼ cup finely chopped green onions ¼ cup finely chopped celery ½ teaspoon dried oregano, crumbled ¼ teaspoon dried sage ¼ teaspoon salt 1/8 teaspoon pepper 4 medium potatoes, cut into 1 inch chunks 4 medium carrots, cut into 1/2 inch slices I medium onion, cut into 8 wedges Vegetable Oil Spray 2 tablespoons barbecue sauce
Text Box: 1. Preheat oven to 350 F. In a medium blow, combine bread crumbs, milk, and egg. 2. Add beef, chicken, green onions, celery, oregano, sage, salt and pepper. Mix well. 3. In a shallow baking dish or pan, pat meat mixture into a 7” x 3” x 2” loaf. Arrange vegetables around loaf. Spray vegetables with oil spray. 4. Bake, uncovered, for 1 hour stirring vegetables once. When meat is almost done and vegetables are almost tender, warm sauce. 5. Pat meat loaf and vegetables with a paper towel to remove any grease. Transfer meat loaf and vegetables to a serving plate. Spoon barbecue sauce over meat loaf.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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