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MEATLOAF WITH SHREDDED VEGETABLES

2 Cups packed finely shredded cabbage

1 Medium onion, finely chopped

1 1/2 Tablespoons of Virgin Olive oil.

1/2 Cup packed shredded carrots

1/2 Cup packed shredded potatoes

3 Very large garlic cloves, minced.

1 Pound of very lean beef (important- you can use any

game meat such as moose, venison, elk, buffalo, etc.)

2 Whole eggs

1 Cup of old fashion rolled oats

1/4 Teaspoon Oregano leaves, crumbled

1 Teaspoon dried Basil leaves, crumbled

1/2 Teaspoon of salt, if desired

1/4 Fresh ground pepper

1 Tablespoon of apple cider vinegar

1/4 Cup of water.

1. Sauté the cabbage and onion in the oil in a large skillet

over medium heat, stirring often, for about 5 minutes.

2. Add the carrots and garlic, and sauté for 5 more minutes

3. In a large bowl combine all other ingredients and mix

well

4. Add to the beef mixture the cooked vegetables and the

shredded potatoes, and mix the ingredients well. Place

in a shallow baking pan. Cover the pan tightly with

aluminum foil.

5. Bake in a preheated 350 degree oven for 30 minutes.

Uncover the meat loaf, and bake it 30 minutes longer.

Let the meat rest for about 20 minutes before slicing it.

 

 

 

 

 

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