Cheesy Veggie-Stuffed Meatloaf by Yang’s Nourishing Kitchen

– 2 tbsp (30 g) grass-fed butter or ghee or 2 tbsp (30 ml) avocado oil
– 1/2 cup (38 g) coarsely chopped mushrooms
– 1 small zucchini (grated)
– 1 small carrot (peeled and grated)
– 1 large celery rib, diced
– 2 scallions (white parts only, finely chopped)
– 5 oz (150 g) frozen chopped spinach, thawed and moisture squeezed out
– 1 lb (454 g) ground beef
– 1 large egg
– 1 tsp sea salt
– 1 tsp granulated garlic or garlic powder
– 1 tsp dried dill
– 1 tsp dried thyme
– 1/2 tsp onion powder
– 1/2 cup (30 g) finely chopped fresh Italian parsley
– 1 cup (120 g) shredded cheddar cheese
– 1/2 cup (56 g) shredded provolone or mozzarella cheese
– 1/2 cup (50 g) shredded Parmesan cheese
– 1 cup (240 ml) filtered water

Prep Time: 25 min
Cook Time: 32 min
Total Time: 57 min