Sweet and Sour MeatloafBy KerryAnn
I often choose meatloaf for a quick and easy dinner when I am busy at home but I have the time to let it cook. I am in love with Beyond Organic’s ground beef, it is far more flavorful with a better texture and consistency than even the meat I get from my local farmer or health food store.
When I make this meatloaf, I pop some scrubbed potatoes in a 9×13 pan and put them in the oven at the same time. Then all I have to do is to fix some broccoli, asparagus or a salad, depending on what is in season.
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This week’s Menu Mailer main dishes:
Soup of the Week- Taco Soup
Monday- Stuffed Chard in Marinara
Tuesday- Gado Gado
Wednesday- Red Beans and Rice
Thursday- Sweet and Sour Meatloaf
Friday- Pan Roasted Chicken
Breakfast- Molasses Banana Bread
Dessert- Chocolate Banana Clafouti
Hands-on: 20 minutes
Hands-off: 45 / 15 min
½ cup tomato sauce
2 Tbs apple cider vinegar
1-2 Tbs rapadura
Dash prepared mustard
1 egg, beaten
½ onion, grated
2 Tbs coconut flour or ¼ cup breadcrumbs
1 pound ground beef
1 tsp salt
¼ tsp pepper
Preheat oven to 350 degrees.
In a small bowl, combine the tomato sauce, vinegar, rapadura and mustard and set aside.
In a large bowl, combine the egg, onion, flour, beef and spices. Stir in ½ cup of the tomato sauce mix. Mix thoroughly and shape into a loaf. Bake for 45 minutes, drain and defat if needed, cover with remaining tomato sauce mixture and bake an additional 15-20 minutes.
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KerryAnn Foster runs Intentionally Domestic, formerly Cooking Traditional Foods. Founded in 2005, we help you feed your family nourishing foods they will love. KerryAnn has thirteen years of real food experience. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, PCOS, food allergies and intolerances, obesity, adrenal fatigue and heavy metals. She is also an It Works! Triple Diamond Independent Distributor and she loves that crazy wrap thing!