Meatloaf – Country Meat Loaf

Posted by:

Country Meat Loaf
Recipe type: Phase I FasTrac
  • 1 Tbs MCT oil (chicken broth Phase I)
  • 1 medium onion, chopped
  • 1 celery stalk, finely chopped
  • 16 nut thins (chopped fine in food processor)
  • 2 lb lean ground beef
  • 1 medium zucchini, finely shredded
  • 1½ tsp salt
  • ¼ tsp pepper
  • 1 egg
  • 1 8-ounce can tomato sauce
  • 1 Tbs xylitol
  • 1 Tbs cider vinegar
  • 1 Tbs mustard
  1. In 2 quart saucepan over medium heat, to the hot MCT oil (chicken broth), add the chopped onion and celery. Cook about 10 minutes, stirring occasionally with a slotted spoon.
  2. Into large bowl, blend finely chopped nut thins with the onion and celery mixture.
  3. To the nut thins, onion and celery blend add the lean ground beef, shredded zucchini, salt, pepper, egg, and one half of the can of tomato sauce. Stir thoroughly or mix thoroughly with very clean hands.
  4. In 12x8 baking dish, with hands, shape ground beef mixture into 8x4 loaf; leaving "motes" along perimeter.
  5. With the back of a wooden spoon, make holes in the meat mold and/or create a reservoir along the top. Set aside.
  6. In cup with spoon, combine the cider vinegar, mustard and remaining tomato sauce. Mix thoroughly.
  7. Spoon sauce over meat mold allowing the sauce to seep into the holes or reservoir.
  8. At 350 degrees, back in over for 1½ hours.


Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.