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.
We’ve launched a new subscription platform where you can now see all of your Menu Mailers and any other purchase you have made at Cooking Traditional Foods on one page. This recipe is from this week’s Menu Mailer. Purchase the issue for $2 and you can download it immediately. Or you can join our Facebook Fan page or our Newsletter to receive a free issue.
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
Serves 4
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.
[boilerplate plate = “sig” search = “replace” usequery=”anything”]
I'm 
Leave a Reply