We don’t eat a lot of meat in our house, but occasionally the natives get restless. We don’t eat seafood because of allergies (I only buy tuna for the food pantry sometimes), and some kind of switch was flipped during my last pregnancy, making the smell and taste of most poultry squick me out and make me gag. (For some reason, Chick-Fil-A is the only way I can consume chicken without wanting to hurl).
I usually keep ground beef in the freezer, and like to try and sneak extra veggies into my kids whenever possible. I won’t post many recipes of my own, as I’m more likely to try someone else’s creation than make my own, but I will share this one for Veggie Infused Meatloaf. We probably have it once per month, and my kids love it.
1 pound ground beef or bison
1/2 cup bread crumbs
1 medium onion
2 cups fresh spinach
1 medium carrot
1 stalk of celery
1 whole egg or 2 egg whites
3 TB ketchup
1 tsp Worcestershire sauce
Lawry’s Seasoned Salt
Mix the beef in a bowl with bread crumbs and season to taste with Lawry’s and pepper. Dump the vegetables into a food processor and process until chopped fine. Add to the beef mixture with the egg, Worcestershire sauce, and ketchup and blend until combined.
I often squirt ketchup on top before baking. The meat mixture will look green from the spinach, but this mostly disappears with cooking. My kids think it’s kind of funny.
Place mixture in a loaf pan and bake at 350 for an hour.
The cost will depend on your meat costs, but I try to get grass-fed beef only. This is usually $5-8/lb in my area, and I buy when it is $5 most times.
Breadcrumbs: $0.10 (homemade, or 2 slices of bread processed)
Total for recipe: $6.50, or $1.08 per serving.
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