A Different Take on Meatloaf

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Having grown up in Guatemala, my parents did not experience American cuisine until they moved to this country when they were in their mid-twenties. For most American dishes, my mother took the basic structure and idea of the meal, and made up what she believed was in it, or what she thought would make it taste right. Therefore, my own initial exposure to American food came in whatever form my mother adapted it. I generally don’t like traditional meatloaf because I have been spoiled  by (and accustomed to) my mother’s meatloaf, filled with vegetables and flavor. I like to pair this version of meatloaf with even more vegetables on the side (here I roasted squash), but you can make mashed potatoes or rice if you’re looking for something different.

INGREDIENTS:

1 lb lean ground beef

3 cups collard greens (I also like to use spinach, kale, and chard)

1/2 cup diced white onion

2 garlic cloves, diced

1 large bell pepper, diced

1 tablespoon olive oil

1 egg

1/4 cup whole wheat bread crumbs

1 tablespoon salt

1/2 tablespoon pepper

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INSTRUCTIONS:

Heat oven to 350F. In a saucepan, sauté onions and garlic with heated olive oil until onions are translucent. In a bowl mix salt, pepper, egg, and ground beef. Chop greens into small pieces and add to ground beef along with onions, garlic, bell pepper, and bread crumbs. Mix thoroughly.

Place mixture into a glass bread pan and cover with aluminum foil. Bake until meat is cooked through but still moist and juicy.

Let cool for a few minutes before slicing and serving. Serve with your favorite meatloaf side dish and enjoy.

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