Meatloaf:
1 onion, finely chopped
8oz. mushrooms finely chopped (250g)
2lbs ground beef chuck (1kg)
2 eggs
1/2 cup milk or unsweetened almond milk (120ml)
Salt and pepper to taste
Sauce:
4 fresh tomatoes, seeded and cut into quarters
1 clove garlic
3.5oz can chile chipotle in adobo sauce (99g)
Salt and pepper to taste
1/4 cup olive oil (60ml)
1 head cauliflower, cut into florets
1lb Brussels sprouts, trimmed (500g)
Heat your oven to 400°F (204°C). Combine the onion, mushrooms, ground beef, eggs and milk in a large mixing bowl. Season with salt and pepper. Mix until well combined. Pour the mixture into an 12″ x 18″ (30.48cm x 45.72cm) baking pan and shape into a loaf. Bake for 30 minutes.
Meanwhile prepare the sauce. Add the tomatoes, garlic and chile chipotle to a glass measuring cup. Using a hand blender, puree until smooth. Season with salt and pepper. Stir in the olive oil.
Remove the meatloaf from the oven and arrange the cauliflower florets and Brussels sprouts around the meat loaf in the baking pan. Pour about 1 cup (240ml) of the chipotle sauce over the meatloaf. (Reserve the remainder of the sauce to serve on the side with the meatloaf.) Return the baking pan to the oven and bake for another 30 minutes.
Remove the baking pan from the oven and serve immediately.
Line the baking pan with parchment paper for easier clean up. Substitute 1 cup of breadcrumbs (125g) for 8oz. (250g) mushrooms. If you use breadcrumbs, decrease the number of eggs used from 2 eggs to 1 egg.