Tomato and Avocado Meatloaf is one of those magical dishes that allow varying flavors to blend without overpowering each other. In fact, it is hard to believe that you are eating a humble meatloaf.
This recipe also uses mushrooms. I like to use 50% wild mushrooms, but you can pick from any varieties that suit your taste.
Cooking tip Drain the meatloaf midway through the cooking period to avoid boiling in the juices.
4 slices bacon
3/4 cup diced celery
1/2 cup chopped green onions
2 Tbsp minced parsley
1/2 cup diced green pepper
1 lb (450 grams) ground veal
1 lb (450 grams) ground beef
8 oz (225 grams) can tomato sauce
1 cup bread crumbs
2 cups chopped mushrooms
1 egg, slightly beaten
2 Tbsp flour
1 avocado, peeled and diced
2 tsp celery salt
1/2 tsp pepper
2 tsp salt
1/2 ripe tomato, diced and added for color (optional)
Fry the bacon in a skillet until brown, then remove and set aside.
Add the celery, green onion, parsley, and green pepper to the bacon drippings in the pan and cook until tender.
Place the vegetables and the bacon grease, plus all the remaining ingredients, into a large bowl.
Crumble the bacon into 1/4″ to 1/2″ size pieces and also add to bowl. Mix thoroughly.
Add the chopped avocado last and mix with care, incorporating all.
Pack entire mixture down firmly into a 5″ x 5″ x 9″ (125mm x 125mm x 225mm) loaf pan.
Bake 350F (175C) for 45 minutes.
Drain the tomato and avocado meatloaf, then bake an additional 45 minutes. Drain again.