A 30/10 Recipe...

Rustic 30/10 Meatloaf

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

Meatloaf
 1 lb Ground Beef
 2 Eggs, lightly beaten
 2 teaspoons dried Parsley
 2 teaspoons dried Thyme
 1 tablespoon Garlic Powder
 1 tablespoon Onion Powder
 1 tablespoon Paprika
 1 teaspoon Sea Salt
 ¼ teaspoon Black Pepper
 ½ teaspoon Liquid Smoke
 4 cloves of Garlic, mince
 ½ cup Onion, fine dice
 1 cup Tomato, fine dice
 ½ cup Zucchini, fine dice
30/10 Worcestershire Sauce
 2 tablespoons Apple Cider Vinegar
 ¼ cup Tamari
 ¼ teaspoon Ginger, ground
 ¼ teaspoon Dried Mustard
 ½ teaspoon Garlic Powder
 ¼ teaspoon Cinnamon
 ¼ teaspoon Black Pepper
 ½ teaspoon Chili Powder
 ½ teaspoon Onion Powder
Meatloaf Sauce (optional)
 ¼ cup Walden Farms Ketchup
 ¼ teaspoon Chili Powder (adjust to taste)
 ¼ teaspoon Garlic Powder
 Sea Salt to taste

 

DIRECTIONS

Meatloaf
1

Heat oven to 375ºF, prepare a baking sheet by lining it with aluminum foil.

2

In a small bowl, combine the ingredients for the 30/10 Worcestershire sauce.

3

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).

4

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.

5

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*

Mashed Fauxtato
7

In a food processor, blend all ingredients until smooth, being careful not to over blend.

 

Ingredients

Meatloaf
 1 lb Ground Beef
 2 Eggs, lightly beaten
 2 teaspoons dried Parsley
 2 teaspoons dried Thyme
 1 tablespoon Garlic Powder
 1 tablespoon Onion Powder
 1 tablespoon Paprika
 1 teaspoon Sea Salt
 ¼ teaspoon Black Pepper
 ½ teaspoon Liquid Smoke
 4 cloves of Garlic, mince
 ½ cup Onion, fine dice
 1 cup Tomato, fine dice
 ½ cup Zucchini, fine dice
30/10 Worcestershire Sauce
 2 tablespoons Apple Cider Vinegar
 ¼ cup Tamari
 ¼ teaspoon Ginger, ground
 ¼ teaspoon Dried Mustard
 ½ teaspoon Garlic Powder
 ¼ teaspoon Cinnamon
 ¼ teaspoon Black Pepper
 ½ teaspoon Chili Powder
 ½ teaspoon Onion Powder
Meatloaf Sauce (optional)
 ¼ cup Walden Farms Ketchup
 ¼ teaspoon Chili Powder (adjust to taste)
 ¼ teaspoon Garlic Powder
 Sea Salt to taste

Directions

Meatloaf
1

Heat oven to 375ºF, prepare a baking sheet by lining it with aluminum foil.

2

In a small bowl, combine the ingredients for the 30/10 Worcestershire sauce.

3

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).

4

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.

5

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*

Mashed Fauxtato
7

In a food processor, blend all ingredients until smooth, being careful not to over blend.

Rustic 30/10 Meatloaf

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