Nice and hearty, filling, and SUPER simple.
With these few ingredients your belly will be full and everyone will be raving about the smell in your kitchen! And, it doesn’t even take that much effort. Mind you, cook time is about an hour an 15 minutes, but well worth the wait!
Also, I’d like to point out that this meatloaf was made with ground bison(sooo lean and full of protein), but can be made with lean ground beef, ground pork, ground turkey, even ground chicken. Add some vegetables or mashed potatoes for your side dish and BAM, you’re good to go with a full meal.
So, let’s get to it, shall we?
Ingredients(serves 4-5, depending on portion size):
24oz of Maverick meatloaf (can sub ground turkey, ground chicken, ground beef or pork)
1/4 onion, minced
3 garlic cloves, minced
A handful of baby carrots, minced
2 tablespoons of olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley (supposed to be basil but!)
1 tablespoon pepper
3 tablespoons Worcestershire
1/3 cup breadcrumbs
Some bbq sauce and some ketchup
**Add more or less spices according to personal taste, add some cayenne pepper if you want some spice!!**
First you want to preheat your oven to 350° and grease your 9 x 5 x 3in pan. I used PAM cooking spray this time around.
To make things the EASIEST for yourself, use a food processor for the onion, garlic, and baby carrots. If you don’t have a food processor, I’d mince the garlic and onion by hand, and shave the carrots down with a grater(the grater can be used for the onion too!). Add a drizzle of the olive oil into the food processor if you’re using that so that there’s some more flavor when its all being minced together.
Next, put the ground protein into a large bowl, and add the rest of the ingredients one at a time.
Finally, mix the entire thing together, but be mindful not to overmix! Top with a bit of bbq sauce and ketchup.
Put in the oven for one hour and 15 minutes (1hr 15m), and check it. Make sure it’s bubbling and it’s got a nice brown to the top. You’ll know when it’s finished by the juices in the pan and the bubbling, and browning! And that amazing smell. 🙂