Vegetable Meatloaf with Herbed Smashed Potatoes and Zucchini

This was my tastiest meatloaf yet and the potatoes were amazing!

Meatloaf
1 lb beef (85/15)
1 large carrot, diced
¼ cup sliced leeks
1 large garlic clove, minced
1 jalapeno, diced
3-4 broccoli florets, chopped
1 thick slice of rustic bread, diced
Few dashes of Worchester sauce
1 egg
1 tsp salt
2 tsp pepper
EVOO

Smashed Potatoes
2 large red potatoes
½ tsp fresh thyme
½ tsp fresh minced rosemary
1 tsp minced chives
1 tsp minced parsley
1 garlic clove, minced
EVOO
1 tsp butter
Salt & pepper

Zucchini
2 small zucchini, cubed
Extra herbs from above
EVOO
Salt & pepper

For meatloaf:
In a small pan, heat a couple drizzles of EVOO over med-high heat. Sauté carrots, leeks and garlic for about 4 minutes. Remove from heat and let cool.

It says MEATloaf, but look at all these veggies!


Preheat oven to 350 degrees. In a medium mixing bowl, mix beef, jalapeno, broccoli, bread, Worchester, egg, salt and pepper. Gently mix together with your hands, but not too much otherwise this will cause the loaf to be tough. Shape loaf into a shallow casserole, cover and bake for 35-40 minutes, until internal temperature reaches 165 degrees. Uncover and cook for the last 5 minutes to brown the top.

Smashed potatoes:
Cut potatoes in half or thirds. Boil in salted water until tender. Drain and smash potatoes until they are twice the diameter. Drizzle a casserole dish with a little EVOO. Add potatoes to dish, brush with EVOO and sprinkle with herbs, salt and pepper. Bake for 15 minutes. Take potatoes out of oven, dot with butter and bake for another 5 minutes.

Zucchini:
Sauté zucchini over med-high heat in a little EVOO. Sprinkle with herbs, salt and pepper and sauté until tender. Sprinkle with freshly grated Parmesan cheese.