Quick Recipes for Short-Tempered Women and People on the Go! by Lorraine Quatrainne

Author:Lorraine Quatrainne [Quatrainne, Lorraine]
Language: eng
Format: epub
Publisher: Inkwater Press
Published: 2015-05-31T23:00:00+00:00

Cabbage Meatloaf

This meatloaf is a great make-ahead dish. It can be used as a full meal or sliced for sandwiches. The veggies add nutrition and a unique flavor. If you pack your lunch, a homemade hot meatloaf sandwich tastes great on a cold fall day. My husband likes this meatloaf as a topping for mac and cheese.

1 cup rice milk (plain, no vanilla)

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons grapeseed oil

3 tablespoons ketchup

4 tablespoons dried minced onion

4 tablespoons diced green pepper

2 pounds ground meat

2 cups shredded cabbage or coleslaw mix

Preheat the oven to 350 degrees and oil a 3-quart 9 x 12-inch baking dish. In a large bowl, mix the milk, salt, pepper, oil, ketchup, onion, and green pepper. Add the meat and cabbage/coleslaw. Mix thoroughly. Pour the mixture into the prepared dish and press to the corners. Cover loosely with aluminum foil and bake for 90 minutes or until the meatloaf is golden brown.

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