These hearty loaves were moist and satisfying yet, very elegant…
These meatloaves were made for the kids on Valentine’s Day and I finally got to post it today.
I added baked squash puree, and it created moist meat loaves that the whole family loved…yeah~except Sheena.
1 pound ground beef
1/3 cup baked squash puree
1/3 – 1/2 cup bread crumbs
1/4 cup milk
1/4 cup Parmesan cheese
1/2 teaspoon red pepper flakes
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Italian seasoning
2 cloves garlic, minced
2 tablespoons onion, finely chopped
Salt & Pepper
1/4 cup Ketchup
2 tablespoons additional Parmesan cheese
To make squash puree….
Cut squash in half lengthwise and and scrape out the seeds. Roast the halves on baking sheet, flesh-side down, in an oven at 400 F for 45-50minutes. Scoop out the flesh and puree in a food processor or blender for about 2 minutes. Left over squash can be measured into 1/2 cup portions, place in small zipper-lock plastic bags and freeze them for future use.
You can add the puree in burgers, meatballs, casserole ..just about anything. My kids won’t know the difference.
To make meatloaf..
In a large bowl, mix the bread crumbs, milk, egg, cheese, red pepper flakes,Worcestershire sauce, Italian seasoning, garlic,onion, salt and pepper. Gently mix well.
Add puree and ground beef. Gently mix well.
Divide into six portions.
Shape into six individual heart-shaped loaves and place on a baking pan.
Spread ketchup over the loaves;
Sprinkle with cheese and Italian seasoning.
Bake at 350 degrees for 40-45 minutes or until no pink remains.
Remove from the pan and serve warm.
It turned out to be a very pretty dish…