Ingredients
2 lbs. lean ground beef
1 cup bread crumbs
3 tbsp. chopped fresh flat-leaf parsley
1½ medium onions, chopped
2 medium carrots, shredded
2 large eggs
2 tsps. Dijon mustard
2 tsps. reduced-sodium soy sauce
1½ tsps. kosher salt
1 tsp. black pepper
Preparation
In a large bowl, combine all of the ingredients until well mixed. The mixture can be stored in an airtight container in the refrigerator for one to two days, or freeze if necessary.
Muffin Tin Meatloaf: Divide the meatloaf mix into 12 equal portions, shape into balls and press into lightly greased muffin cups; you can also divide the mixture into 4 equal portions, shape into 4 individual loaves and place on a baking sheet with edges. Top with a favorite barbecue or tomato sauce and bake at 400 F for about 15 minutes or until internal temperature reaches 165 F.
