In honour of my grandmother, and in an attempt to use those odds and ends in my kitchen, I came up with this lovely recipe for Light Barbecue Meatloaf with Confetti Vegetables. Feel free to switch up the veggies to use whatever you have on hand.
Light Barbecue Meatloaf With Confetti VegetablesPrint Recipe
- 1 1/4-pound package of ground beef, lean
- ½ cup of milk
- 2 large eggs
- 1 tablespoon of prepared yellow mustard
- 1 cup of barbecue sauce, divided (½ cup in mixture, ½ cup on top)
- Jalapeno Tabasco, to taste
- 2 teaspoons of barbecue rub or seasoning
- ½ teaspoon of cumin
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ cup breadcrumbs, plain dry
- 2 tablespoons of Italian parsley, finely chopped
- Cooking oil spray
- ½ cup of sweet bell pepper, chopped
- ½ cup of red onion, chopped
- ½ cup of celery, chopped
- 1 clove of garlic, minced
- 1 teaspoon of vegetable oil
- ½ teaspoon of salt
- Preheat the oven to 375 degrees. Grease a loaf pan using a cooking spray and set aside.
- Mix the milk, eggs, mustard, Tabasco, and barbecue sauce in a large bowl. Stir in the breadcrumbs, spices, salt, and pepper. Set aside while preparing the vegetables.
- In a large sauté pan, heat your vegetable oil over medium heat. Sweat the bell pepper, onion, and celery for five minutes. Cook the garlic and salt and cook for another two minutes. Vegetables should be softened but not brown. Set aside to cool.
- Mix the ground beef and cooled vegetables into the breadcrumb mixture gently. Do not overmix. Pour the meat and vegtable mixture into the loaf pan and bake for 30 minutes.
- Remove the meatloaf and spread the last ½ cup of barbecue sauce over the top. Return the meatloaf to the oven and continue baking until the internal temperature is 165 degrees, about 20 minutes.
- Remove the cooked meatloaf from the oven and allow it to cool for half an hour before slicing and serving.