2 tablespoons Canola or other vegetable oil
1 large onion, chopped
1 celery stalk, finely chopped
2 minced garlic or 1/4 teaspoon garlic powder
3 white or whole wheat bread slices or equal amount of seasoned bread crumbs
2 pounds lean ground beef or turkey or pork or mixture of all
1 medium carrot, finely shredded
8 oz Monterey Jack cheese, shredded
1-1/2 teaspoons salt
1/4 teaspoon ground red cayenne pepper
1/2 teaspoon oregano
1 egg, beaten
8 oz can tomato sauce
1 tablespoons light brown sugar
1 tablespoons cider vinegar
1 tablespoon prepared mustard
serves 8
In large saucepan over medium heat, heat oil. To hot oil add the chopped onion and celery. Cook about 8 minutes, stirring occasionally. Add garlic, cook another 2 minutes. Into a food processor or blender, put in bread slices and process to coarse crumbs. (If using ground turkey, I use only 2 slices of bread.) In large bowl add onion, celery, garlic mixture to bread crumbs and mix well. To the bread and onion mixture add 6 oz of the cheddar cheese., ground meat, shredded carrot, salt, pepper, oregano, egg, brown sugar, vinegar, mustard, and half of the tomato sauce. Mix thoroughly. (hands do it best). In a 12×8 inch baking dish or loaf pan, with hands shape ground beef mixture into loaf shape, about 8×4 inches. Set aside. Sprinkle remaining cheddar cheese over top. Spoon over remaining tomato sauce on top of meat loaf. Bake in 350 deg F. oven for 1-1/2 hours. Serve meat loaf warm or cover and refrigerate to serve cold.