RECIPE SUMMARY
Rustic 30/10 Meatloaf
Makes 2 servings: Each serving counts towards 8oz of Meat, 1 cup of Vegetables (1 restricted vegetable), 1 egg
30/10 Worcestershire Sauce
Makes 6-7 tablespoons
Mashed Fauxtatoes
Makes 2 Servings: Each serving counts towards 2 cups Vegetables (1/2 cup restricted vegetables), 1 tablespoon Oil
INGREDIENTS
DIRECTIONS
Heat oven to 375ºF, prepare a baking sheet by lining it with aluminum foil.
In a small bowl, combine the ingredients for the 30/10 Worcestershire sauce.
In a large bowl combine all of the meatloaf ingredients and 1 tablespoon of hte 30/10 Worcestershire Sauce, and gently stir to combine (avoid overmixing).
Place the meatloaf mix on the foil lined sheet pan and form into a loaf. Place the loaf in the oven for 40 minutes or until the internal temperature is 155ºF.
To make the sauce combine all the sauce ingredients and pour over the meatloaf during the last 10 minutes of cooking, or pour over the meatloaf right after removing it from the oven. Pair with 2 cups of Mashed Fauxtatoes for a total of 3 cups of vegetables per serving*
In a food processor, blend all ingredients until smooth, being careful not to over blend.
Ingredients
Directions
Heat oven to 375ºF, prepare a baking sheet by lining it with aluminum foil.
In a small bowl, combine the ingredients for the 30/10 Worcestershire sauce.
In a large bowl combine all of the meatloaf ingredients and 1 tablespoon of hte 30/10 Worcestershire Sauce, and gently stir to combine (avoid overmixing).
Place the meatloaf mix on the foil lined sheet pan and form into a loaf. Place the loaf in the oven for 40 minutes or until the internal temperature is 155ºF.
To make the sauce combine all the sauce ingredients and pour over the meatloaf during the last 10 minutes of cooking, or pour over the meatloaf right after removing it from the oven. Pair with 2 cups of Mashed Fauxtatoes for a total of 3 cups of vegetables per serving*
In a food processor, blend all ingredients until smooth, being careful not to over blend.