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Friday, February 20, 2015

VEGGIE-STUFFED MEATLOAF



1 1⁄2 - 2 lbs. ground beef 
1 potato, peeled
1 large carrot, peeled
1 small zucchini

1 small yellow squash 
1⁄2 - 3⁄4 cup oatmeal
2 eggs
1 can diced tomatoes, flavored if desired Spices to taste, i.e., garlic, season salt like

Lawry’s salt, pepper, onion powder. 
1 can tomato sauce
Grated cheese, desired style


Grate potato, carrot, zucchini, and squash and put in a bowl with ground beef.
Add oatmeal, eggs and tomatoes to the bowl, mix together (feel free to use your hands). Put mixture into a cold electric skillet, and turn on to 300 degrees. Cook for about 30-45 minutes, then top meat
loaf with tomato sauce and cheese. Cook an additional 5-10 minutes until cheese is melted. Check with meat thermometer to make sure meat is fully cooked. Enjoy!

Recipe by Melanie Jewkes
extension.usu.edu

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