Now here is something that is both economical and lighter both in flavor and texture than regular all meatloaf.
This recipe serves 6-8 and can be made as 2 loaves and one frozen uncooked for later in the month.
2 pounds lean ground beef/chicken/turkey/veal
1 cup tomato juice (or 4 fresh tomatoes skinned and blended)
1 cup finely minced onion
4 cloves garlic smashed and minced very fine
2 cups finely shredded starchy potatoes
1 cup finely shredded carrots
2 tbsp minced parsley
2tsp Italian dried herbs or herbs of choice
2 large eggs beaten
1 tsp salt
1/2 tsp ground black pepper
hot sauce ( optional)
PREHEAT OVEN 375F
Mix everything together well in a large bowl, then pack into a greased 9 x 5x 3inch loaf pan ( or 2 smaller loaves - if using smaller loaves preheat oven to 350f and bake 35-45mins)
Bake middle shelf 1hour.
remove from oven and cool for 10 mins before un-molding and serve as for meatloaf, with steamed vegetables or salad
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