Tuscan Meatloaf
Servings
6Serving size
1/6 meatloaf with beans and sauceThis keeps well for about 96 hours in the fridge. Good cold or reheated as sandwiches.
Ingredients
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 tsp., leaves Dried oregano |
| 1 tsp. Dried or rubbed sage |
| 1 tsp. Paprika |
| 1 tsp. Ground fennel seed |
| 4 clove Garlic, raw (finely minced) |
| 1/2 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 24 ounces 95/5 Ground beef |
| 2 Tbsp. Olive oil |
| 1 large White onions (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 1 medium Carrots, raw (peeled and diced) |
| 1 15 ounce can No salt added canned diced tomatoes (undrained) |
| 8 large Green olives (thinly sliced) |
| 1/4 cup Water |
Instructions
Mash 1/2 can of the beans together with the oregano, paprika, fennel, 3 cloves of the garlic, salt and pepper.
Mix the ground beef together mashed beans until well blended.
Fold in 1/2 can of beans.
Roll the mixture into a large ball and then shape into a loaf. Place the loaf in the refrigerator.
Place the olive oil in a large skillet over medium heat.
Add the garlic and cook for about 3 minutes.
Add the onions, celery and carrot and cook for about 5 minutes.
Add the diced tomatoes, stir and add the second can of white beans and sliced olives and the water.
Place the meatloaf in the pan.
Place the pan in the oven.
Cook for about 90 minutes basting the top occasionally with the tomato sauce.
Cook until the internal temperature is 150°F.
Remove from the oven and let rest for about 5 – 10 minutes before slicing.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Meatloaf is fantastic because you can make it on a Sunday in about 20 minutes prep time. The great thing is that you’ll have leftovers for the week. This is a great variation on meatloaf with everything in one pan – protein, great carbs, and veggies all wrapped up in good fats and great Tuscan seasoning. Serve this with a great side salad and you are set.