- 1 lb. ground beef
- 1 lb. ground turkey or ground pork
- 1/2 cup finely grated parmesean cheese
- 1 cup italian breadcrumbs
- 1/4 cup milk
- 3garlic cloves finely chopped
- 1 onion chopped fine
- 2 eggs lightly beaten
- 1/2 TB. dried oregano
- 1/2 tsp. dried rosemary
- 1/2 cup chopped italian parsley
- 1 cup crushed tomatoes
- 1 (12 oz) can chopped tomatoes with juice
- 2 TB. tomato paste
- 20 baby carrots
- 2 celery stalks cut into 3 in. pieces
- salt and pepper to taste
- Mix meats, parmesean cheese, breadcrumbs, milk. garlic, onion, eggs, oregano, rosemary, parsley, salt & pepper in a large bowl.
- Spray a large casserole dish with cooking spray. Form the meat into a loaf and place in the dish.
- Stir crushed tomato, diced tomatoes, tomato paste and 1/2 cup water with a whisk. Pour over meatloaf. This will seem like a lot of sauce, but it cooks up to a nice gravy when done.
- Scatter carrots and celery around the meat and stir vegies until coated in the tomato sauce.
- Bake at 350 degrees for 1 1/2 to 2 hours. Meatloaf must read 160 degrees or more.
PARMESEAN MASHED POTATOES
- 8 russet potatoes peeled and cut into 2 inch pieces
- 1 cup milk
- 1 cup fresh grated parmesean cheese
- 3 TB. butter
- Salt and pepper to taste
- Boil potatoes until tender. Drain and place back in pot.
- Add milk a bit at a time while mashing with a potatoe masher.
- Add grated cheese, butter, salt and pepper and continue mashing until you reach your desired mashed potatoe consistency.
Slice the meatloaf into 1 inch thick pieces. Place on a plate and spoon some carrots and celery on the side of meatloaf. Give each plate a large spoonful of parmesean mashed potatoes. Spoon the tomato gravy in the meatloaf pan on top of the meatloaf slices and mashed potatoes.