Vege-full Meatloaf

I love spicing up a traditional recipe. I add lots of vegetables, herbs and spices to enhance this protein rich dish. Protein is a major building block for our muscles, hormones, neurotransmitters and immune system to name a few.  I also love the simplicity and flexibility of  this recipe. Prep time is approximately 15 minutes, an additional bonus.  I always triple or quadruple the recipe to throw three other meals in the freezer for a later date. I freeze the meatloaf raw.  Use any ground meat that you prefer or 3 cups of cooked French lentils for a vegan or vegetarian approach. If you have access to elk or venison, please use these meats as they nourish the blood while being anti-inflammatory. Elk and deer graze on their natural diet of grasses and shrubs, thus concentrating richer amounts of omega 3 and omega 6 fatty acids. Grass fed organic beef is also higher in omegas than grain fed beef.  This translates as being healthier for you by lowering your cholesterol consumption while getting the rich source of iron that meat provides. I will recommend to my patients who are iron deficient to eat meat as heme iron sources are easily absorbed compared to vegetable sources of iron. For those patients who do not eat meat, I simply recommend adding lemon or other rich sources of Vitamin C to their vegetables to help absorb the iron.

Serves: 4

Temp: 350 deg. F

1 pound ground meat
2 cloves garlic, crushed
1/2 onion, diced
1 large carrot, grated
1 cup spinach, chopped
2 tablespoons Worcester sauce
1 teaspoon oregano
1/2 teaspoon ground cumin
1 egg or the equivalent of 2 egg replacers
8 oz. tomato sauce

1. Combine all ingredients and mix until well blended.
2. Place meatloaf in a bread pan. Pour 8 ounces of tomato sauce over the top of the meatloaf and bake for 45 minutes or until sides are bubbling and center of loaf is well done.

Enjoy!