Preheat oven to 350 degrees F (180 degrees C).
Lean Ground Beef (1.5 lb)
Onions (1/2 cup)
Italian Seasoning (2 Tbsp)
Breadcrumbs (1/2 cup)
Dried Oregano (1 tsp)
in a medium bowl and mix until well blended.
Place the beef mixture in a loaf pan lined with parchment paper or wax paper.
Bake 35-40 minutes or until internal temperature reaches 160 degrees F (70 degrees C).
Ten minutes before the meatloaf is done, heat
Olive Oil (2 Tbsp)
over medium-high heat in a large sauté pan. Add the
Garlic (5 cloves)
and stir quickly until fragrant.
Kale (1 bunch)
Carrots (1/2 cup)
into the pan and toss around for 2-3 minutes. Cover to cook for 2 minutes.
Uncover. Add a pinch of
Salt and Pepper (to taste)
to taste. Drizzle with
Apple Cider Vinegar (1 tsp)
and stir a couple times until seasonings are evenly spread out. Transfer the kale to a serving plate.
When the meatloaf is done, remove from oven. Transfer it from the loaf pan to a plate by holding the wax paper and lifting it up.
Tomato Sauce (1 cup)
. Garnish with parsley.
Cut into slices and serve with kale saute!