Ingredients

•  1 lb. Lean ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 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
• 2 eggs
• Salt and pepper
• Canola oil

Directions

1. 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.
2. In a mixing bowl, combine breadcrumbs, milk and eggs and let sit for 5 minutes.
3. 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.
4. 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.