Vitameatvegamin Meatloaf

This recipe will yield two 10"x5"x2" meatloaves that will serve 12 people each. I call it the Vitameatavegamin loaf because of the mixture of meats and all the vegetables added to make the loaf juicy, flavorful and healthy.

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Step 1

Grate the zucchini into a collander add pinch of salt. Toss and let drain for at least 30 minutes to draw out liquid.

Step 2

Prepare mushrooms, onions, carrots and celery and saute in a teaspoon of olive oil. Add pinch of salt and pepper. After 5 minutes cooking add minced garlic. Cook until soften and slightly carmelized (about 10 to 12 minutes). Set aside and let cool for at least 30 minutes

Step 3

Take approx 30-36 water crackers, place in ziploc bag. Use a rolling pin or rubber mallot to crush the crackers into a fine powder of crumbs.

Step 4

Add parsley and thyme to crushed cracker crumbs

Step 5

Preheat oven at 400 degrees. In a large 5 quart mixing bowl, add the ground turkey, ground beef and ground pork in bowl.

Step 6

Crack and beat 4 eggs and add to ground meats. Add grated zucchini and sauteed vegetables to mixing bowl with remaining salt and pepper. Add seasoned cracker crumbs. Mix throughly until well incorporated.

Step 7

Before forming loaf, grease baking dish with 1 tsp of Olive Oil. Place half of the meatloaf mixture and form into 10 inch long by 5 inch wide by 2 inch high loaf.

Step 8

Cover meatloaf with foil and bake in the oven for 40 minutes covered.

Step 9

Remove foil and cook meatloaf uncovered for an additional 40 minutes to form a brown crust and the internal temperature in the middle of the loaf reaches a minimum of 155 degrees. At this time if you have a glaze feel free to add it once the foil is removed from the baking sheet.