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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