Meatloaf – Country Meat Loaf

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Country Meat Loaf
 
Recipe type: Phase I FasTrac
Ingredients
  • 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
Instructions
  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.

 

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