I love this meatloaf because it has such a good flavor and with the veggies built in, it is perfect with just a salad and some quick potato dish that can be baked in the oven with the meatloaf. A favorite in my family.
1Finely chop or shred your choice of vegetables, place in a bowl and sprinkle with 1/2 tsp salt. Let set for 10 -15 minutes and then squeeze any excess liquid out of the vegetables and discard liquid.
2In a large bowl, break up the meat, add crumbs, onion, the remaining 1 tsp salt, seasonings and squeezed vegetables. Beat the egg and add to bowl. Add about 3/4 of the milk and mix to determine if you need more liquid. (If you have a two tined meat fork, this is the place to use it for stirring. I have found that if I do not squeeze or "knead" the meat mixture, but rather kind of toss it together, it produces a softer, more tender loaf when cooked)
3Mix until WELL blended, Shape into a loaf, either in a loaf pan or on a rimmed baking sheet. Spread top with 3 Tbsp of Catsup if desired, and Bake at 350 degrees for 1- 1/2 hours until done.
Makes 6-8 servings.
4If using ALL beef for the meat mixture, substitute 1 Tbsp each of prepared horseradish and catsup for the mustard and sage.