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Super Burgers, Meatballs, or Meatloaf
Dairy-free ~ Gluten-free ~ Nut-free ~ Wheat-free

Serves 6 (makes about 3 mini meatloaves or 12 meatballs or mini burgers)

This is the perfect place to hide a lot of vegetables. Use a variety of vegetables, especially those you wouldn’t normally serve on their own.

1½ pounds (675 g) organic ground chicken, turkey, or grass-fed beef
2½ cups (625 mL) mixed vegetables, finely chopped (see Tip)
1 cup (250 mL) gluten-free breadcrumbs
1 yellow onion, diced
3 cloves garlic, minced
1 egg, beaten
Pinch each of salt and pepper

1. Combine all the ingredients in a large bowl and mix thoroughly with your hands. The texture should be sticky, and the mixture should hold its shape. Form into burger shapes or meatballs or pat into mini loaf pans.
2. For burgers, heat a barbecue to medium heat. Shape into patties between 2 inches (5 cm) and 4 inches (10 cm) inches in diameter and ½ inch (1.5 cm) thick. Barbecue for 5 minutes on each side, or until internal temperature reaches 165ºF (74ºC). Burgers can also be pan-fried for 15 minutes until golden brown on both sides and cooked through.
3. For meatballs, heat the oven to 350ºF (180ºC). Cook on a parchment-lined baking sheet for 15 to 20 minutes or until internal temperature reaches 165ºF (74ºC). Meatballs can also be pan-fried for 15 minutes until golden brown and cooked through.
4. For meatloaves, heat the oven to 350ºF (180ºC). Bake for approximately 30 minutes or until internal temperature reaches 165ºF (74ºC).
5. Burgers can be frozen raw by placing individual patties on a parchment-lined baking sheet. Once frozen, transfer the patties to a resealable plastic freezer bag for storage. Store cooked burgers, meatloaves, or meatballs in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

Tip: 1. Mixed vegetables can include 3 or 4 of the following options: zucchini, kale, red or yellow pepper, broccoli, carrot, green beans, green peas, corn, parsley, cilantro, and Swiss chard. 2. For an egg-free meal, omit the egg and reduce the amount of breadcrumbs to ½ cup (125 mL).

NUTRITIONAL INFORMATION
These dishes are a good source of protein, fibre, and nutrients.