Less Meat Meatloaf

Less Meat MeatloafThis recipe is great for flexitarians (people who want to eat less meat) and contains nutrient-packed ingredients.

Meat Loaf


2 eggs

½ c. bulgur (a whole wheat product available in the bulk section or natural foods aisle)

10 oz. squash puree (available in freezer  section [thaw before adding, drain excess moisture] or use leftover cooked and mashed winter squash)

1 envelope onion gravy mix

¼ tsp. garlic powder

¼ tsp. pepper

1# ground beef (ground chuck or ground round are leaner) 

  • Preheat oven to 350° F. Prepare a 13X9 pan by lightly oiling or spraying.
  • Beat eggs in a bowl, then add all remaining ingredients except ground beef. Mix well. Add ground beef and combine with other ingredients using your hands. Then divide into 4 sections and shape into loaf. Place each in the pan at least ½ inch apart.
  • Bake 40 minutes or until cooked through. To freeze loaves to use later, remove from oven after 25 minutes, cool a bit, then wrap and freeze. Frozen loaves should be thawed in the refrigerator the night before and baked 30 minutes or until heated through.
  • Makes 8 servings (this simple recipe can make 2 separate meals).

What’s your favorite fall comfort food?

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Personalized Pizza

Set the kids up with pizza dough and various toppings. Step back while they assemble their creations.

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  • olive oil (for sautéing the vegetables)
  • vegetable choices: 5 oz package fresh spinach OR 6 oz mushrooms OR 1 bell pepper OR 2/3 c frozen O’Brien potatoes
  • 8 eggs
  • ¼ cup milk
  • 4-6 oz cooked and crumbled breakfast sausage OR diced ham OR crumbled veggie sausage (optional)
  • 3 oz shredded cheese of your choice
  • Salt and Pepper, to taste

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Salmon with Glaze Recipe

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Salmon with Glaze Recipe

Salmon with Glaze


½ tsp. ground coriander
2 Tbsp. honey
2 Tbsp. soy sauce
1 Tbsp. lemon juice
4 salmon fillets
2 tsp. oil

  • To make glaze, stir together ground coriander, honey, soy sauce and lemon juice. Place salmon (skin side down) in shallow dish, drizzle with glaze and spread evenly. Let sit a few minutes while skillet heats on medium.
  • When pan is ready, add oil then salmon, glaze side down. Cook until salmon glaze begins to brown, about 3 minutes. Then turn and cook another 2-3 minutes, until cooked through (becomes more opaque in the middle).
  • For leftovers, seal in a container and refrigerate or freeze (thaw in refrigerator the night before). Can be served cold on a salad or in a sandwich or warmed in the microwave (about 2 minutes).
  • Makes 4 servings.
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