3 cups grated or minced fall veggies (carrots, potatoes, celeriac, turnips, rutabaga, spinach, cabbage, and Brussels sprouts all work well) You can use a food processor or hand-pushed veggie chopper for this part if you like
1 teaspoon dried oregano
½ Tb Worcestershire sauce
1 Tb Stone ground or Dijon mustard
1/2 cup breadcrumbs
1/4 cup milk
Salt and pepper
Heat about 1 Tb canola oil in a heavy skillet. Add onion and sauté for 5 minutes. Then add garlic and vegetables and sauté another 10 minutes to soften. Stir in oregano, and salt and pepper to taste. Set aside to cool.
In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes.
When veggies are slightly cooled, combine ground beef, breadcrumb mixture, veggie mixture, Worcestershire, mustard, and a pinch more salt and pepper. It’s easiest if you just get in there and use your hands.
I prefer an “open loaf” to a bread loaf because I like the crispy edges. Your choice. I spread my mixture in a wide loaf shape in a 9 x 13 pan with a bit of water in the bottom. Bake at 350 degrees until cooked through and crispy, about 45 minutes. Glaze with ketchup for the last 10 minutes if you like.