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This meatloaf recipe makes good use of a wide variety of produce that can be found at a farmers market.
Photo by Fotolia/Brent Hofacker
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"The Farmers Market Cookbook" by Julia Shanks and Brett Grohsgal takes full advantage of locally grown produce all year long with storage tips, preparation techniques and over 200 flavorful recipes.
Cover courtesy New Society Publishers
50 min DURATION
30 min COOK TIME
20 min PREP TIME
6 servings SERVINGS
Ingredients
Meatloaf
- 2 lb lean, free-range ground beef or lamb
- 1 cup raw grated winter squash, summer squash or "forked" spaghetti squash
- 1 bunch mint, coarsely chopped
- 2 teaspoons salt
- 3/4 teaspoons black pepper
- 3 cloves garlic, chopped
- 2 tablespoons olive oil
Tomato Sauce
- 4 cups fresh diced beefsteak or cherry tomatoes
- 1 tablespoon balsamic or red wine vinegar
- 2 cloves garlic, chopped
- 1/2 onion, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium-sized bunches of fresh basil, coarsely chopped
Directions
More from The Farmers Market Cookbook:
- Caramelized Carrots with Honey Recipe
Reprinted with permission from The Farmers Market Cookbook by Julia Shanks and Brett Grohsgal and published by New Society, 2016. Buy this book from our store: The Farmers Market Cookbook. PRINT RECIPE
