I’ve decided I’m going to try something during the month of July that will affect upcoming posts in the kitchen. Here’s the deal.
For reasons unknown to me, I’m going to give up some major food group (that I love, but that isn’t great for me) and see how I feel after 31 days of not. So.
A. I’m either giving up meat. Or.
B. I’m giving up carbs.
After a meatless weekend at the Evo Conference, I felt fantastic, so I was thinking meat. And then I made this, and I’m now I’m thinking carbs. Yeah, definitely carbs.
Ingredients
1 1/2 pounds extra-lean ground beef
1 carrot, peeled and grated
1 small squash (or zucchini), grated
1/2 onion, chopped
2 garlic cloves, minced
1 egg
1 tablespoon fresh basil, chopped
1 cup Italian-seasoned breadcrumbs
1/4 cup low-sodium fat-free beef or chicken broth
1/4 cup ketchup
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Vegetable cooking spray
(I purchased the first six items on the list from the Austin Farmers Market.
The basil was from my yard.
The last seven items were all at my small-town grocery store.)
Preparation
Combine first 13 ingredients; shape into a loaf. Place in a pan coated with cooking spray.
Bake at 375° for 45 to 50 minutes or until beef is no longer pink.
Done.
I could give up carbs much easier than I could forsake meat. And that meatloaf sounds totally delish!
Just don’t make me give up watermelon!