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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"If you're a lover of food you need to make love to that plate cause it's waitin' on ya."
-Mekiel Ruben, Musician

The refrigerator light goes on...

Meatloaf is fantastic because you can make it on a Sunday in about 20 minutes prep time. The great thing is that you'll have leftovers for the week. This is a great variation on meatloaf with everything in one pan – protein, great carbs and veggies all wrapped up in good fats and great Tuscan seasoning. Serve this with a great side salad and you are set.

Canned Tomatoes

I love canned tomatoes. They are a fantastic product because it means that fairly good tomatoes are available to you for sauces and such year round. Experiment with different brands to find a quality product that you like. My favorite brand is Muir Glen Organic tomatoes. They are consistently bright red and flavorful. You can buy whole, peeled, not peeled, crushed, etc

Tuscan Meatloaf

Servings = 6 | Serving size =1/6 meatloaf with beans and sauce

Cooking Time = 120 Minutes

This keeps well for about 48 hours in the fridge after being cooked. Good cold or reheated as sandwiches.

2 15 ounce can	no salt added white beans (drained and rinsed)
2 tsp	dried oregano
1 tsp	rubbed sage
1 tsp	paprika
1 tsp	ground fennel seed
4 cloves	garlic (finely minced)
1/2 tsp	salt
1/8 tsp	fresh ground black pepper
1 1/2 lbs	extra lean ground beef
2 Tbsp	olive oil
1 small	onion (diced)
2	ribs celery (diced)
1 medium	carrot (peeled and diced)
1 15 ounce can	no salt added diced tomatoes (undrained)
8 large	black olives (thinly sliced)
1/4 cup	water

Preheat oven to 325°F.

Mash 1/2 can of the beans together with the oregano, paprika, fennel, 3 cloves of the garlic, salt and pepper.

Mix the ground beef together with the mashed beans until well blended. Fold in the other 1/2 can of beans.

Roll the mixture into a large ball and then shape into a loaf. Place the loaf in the refrigerator.

Place the olive oil in a large skillet over medium heat. Add the garlic and cook for about 3 minutes. Add the onions, celery and carrot and cook for about 5 minutes. Add the diced tomatoes, stir and add the second can of white beans and sliced olives and the water.

Place the meatloaf in the pan surrounded by the vegetable and bean mixture.

Place the pan in the oven. Cook for about 90 minutes, basting the top occasionally with the tomato sauce from the pan. Cook until the internal temperature is 150°F. Remove from the oven and let rest for about 5 – 10 minutes before slicing.