Meatloaf and Volumetrics

Meatloaf Volumized with Raisins, Oatmeal, Celery, Green Peppers, Garlic & Apple Cider Vinegar

Eating healthy is all about increasing good food by volumizing the good foods we eat in a nutrition-based-regimen called volumetrics. Try this recipe for a change-up on an old fashioned meal.

1 1/2 pounds lean ground beef/pork/veal

1 1/4 cups rolled oats, uncooked

1 large egg/2 egg whites-lightly beaten

1/2 cup milk

1/4 cup chopped onion

1/4 cup chopped green peppers

1/4 cup chopped celery with leaves

1/4 cup chopped carrots

1/4 cup raisins

2 cloves of fresh crushed garlic.

1/4 cup tomato sauce

1 cup Italian bread crumbs/soft bread cubes

1/4 tsp pepper

1 Tbsp Apple Cider Vinegar

3 dashes Louisiana Hot Sauce

Add two rings of thinly sliced green pepper on the top and spread tomato sauce with spatula over the top.

• Preheat oven to 350 degrees (moderate oven)
• Combine all ingredients; mix lightly but thoroughly.
• Pat into 8 x 4 inch loaf pan - use a pan that raises the meat above fat.
• Bake 1 1/2 hours or until meat is no longer pink and juices run clear.
• Let meatloaf stand for 5 minutes before cutting.
• Drain off any juices before slicing.

Remember this is not about counting calories and eating less. It is about good hearty eating, using a nutrition-based-regimen to change the percentages of fat, sugar, and salt and replacing them with herbs, spices, vegetables and fruit so that your appetite is satisfied and the food is satisfying your taste buds and your nutritional needs.