Tuscan Meatloaf
Tuscan Meatloaf with Shredded Sweet Potato and Parsnip Pancakes
Ingredients
Nutrition Note: This recipe is an excellent source of iron, zinc and vitamins A, C, K and B12.
1 ½ lbs.
Kowalski's Certified Humane USDA Choice 93% Lean Ground Beef
1 cup
Italian-style dry breadcrumbs
1 cup
finely torn kale (leaves only, stems discarded)
2.8 oz. tube
sun-dried tomato paste, such as Amore brand
½ cup
finely chopped onion
¼ cup
julienne-cut sun-dried tomatoes in olive oil, drained, blotted dry
¼ cup
Kowalski's Shredded Parmesan Cheese
¼ cup
chopped fresh basil
1
egg, slightly beaten
1 tbsp.
minced garlic
¼ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
- Preheat oven to 350°.
- In a large mixing bowl, combine all ingredients until well blended.
- Shape ground beef mixture into 2 loaves; place on a parchment-lined baking sheet.
- Bake in preheated oven until a meat thermometer inserted in the center of each loaf reaches 160° (about 1 hr.).
- Remove from oven; tent loosely with foil and let rest for 5 min.
- Cut meatloaf into 1" thick slices; serve with Shredded Sweet Potato and Parsnip Pancakes (as pictured), if desired.
