Saturday, June 25, 2011

Meatloaf with lentils and veggies

The secret to my tasty meatloaf is to add in leftovers. I had some organic kale and sausage from the previous day as well as fiber from juicing vegetables for a morning health drink. It proved to be a great way to give my meatloaf a nutritional boost and add flavor as well. 

Instead of using 2 lbs of grass-fed ground beef I used 1 lb and the other lb was replaced with sprouted lentils. This saved money since lentils cost pennies compared to grass-fed beef. Plus Lentils offer plenty of protein, folate, iron, potassium, and fiber. 

 Sauteed celery and onions

 Sprouted lentils cooked with tomatoes, onions, and garlic for 10 minutes.

 Meatloaf is a great way to use up leftovers. I had some sausage and kale that needed eaten up so I blended it up with some garlic. 

 1 lb of grass-fed ground beef, 1 lb of sprouted/cooked lentils, tomatoes, onions, celery, kale, organic sausage, garlic, and fiber from juicing carrots/summer squash. 

 Instead of doing the typical meatloaf in a bread pan I baked them in a greased muffin pan. 

 After they have baked for 45 minutes they are ready to eat. Not the prettiest picture (I'm not a photographer by any means) but they tasted great, in fact we didn't even use ketchup!


1 lb grass fed ground beef
1 lb of  sprouted lentils
15 oz diced tomatoes
2 Tbs ghee
1/2 onion, diced
2 garlic bulbs
2 celery stalks, chopped
1 cup kale, chopped
2 carrots, shredded (in this case I used fiber from juicing veggies)
1 oz Italian sausage (optional)
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1 tsp sea salt
1 tsp of dried basil
1 tsp of fresh rosemary, diced
4 Tbs of Flax meal + water
1 1/2 cups gluten free bread crumbs (I used roughly blended oatmeal)

Soak the lentils for 12 hours. Drain and rinse 3 times over 24 hours or until they have sprouted.
Cook the lentils with 15 oz of diced tomatoes. Since they are sprouted it should only take 10 minutes.
Sauté the onion, celery,  garlic, and kale in 2 Tbs of ghee. Place in a food processor and blend so it is chunky. Don't puree it.
Preheat oven to 350
In a large mixing bowl  combine all of the ingredients.
Grease muffin tins and scoop the meatloaf into each cup and shape the top smooth. Bake for 45 minutes or until the temperature reads 170. 

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