Magic Meatloaf

[From The PPNF Kitchen]

4-6 Servings

Ingredients

1 lg. slice whole grain bread, or 1½ cups cooked millet or other whole grain
1 Tbs. Italian herb seasoning (or use 2 tsp. each oregano and basil)
1 lb. ground beef (Use organic beef, preferably grass-fed)
½ cup pasta sauce (to mix with meat)
½ cup pasta sauce (for top of loaf)
1 – 2 raw egg(s) (organic, free range, or pastured)
Touch of cayenne
1 lg. or 2-3 small cloves garlic, chopped
8-10 cherry tomatoes
¼ med. red or white onion, chopped
¼ tsp. sea salt (optional)
¼ tsp. black pepper (optional)

Directions

Process bread briefly in food processor to create crumbs.

Put ground beef in large mixing bowl.

Break egg(s) onto meat.

Add bread crumbs (or cooked grain), chopped garlic, chopped onion, Italian herb seasoning, pasta sauce, and other seasonings.

Mix well.

Cut 6 to 8 cherry tomatoes into quarters.

Add to meat mixture.

Put meat mixture into casserole or loaf pan and smooth top.

Pour ½ cup pasta sauce on top, or as needed for thick cover.

Slice remaining cherry tomatoes in circles and decorate top of meatloaf.

Cover and bake at 400 °F (204 °C) for 30 minutes.

Uncover and continue baking another 15 minutes or until done.

Serve with green salad and roasted root vegetables.

Variation: Substitute ground bison for the beef.

About the Author

Miriam Ballonoff Bach, MA, has over seventeen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service. She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.