Well, as I have approached my third trimester, my hatred of red meat has slowly diminished. I have been cooking red meat lately to boost my iron levels and yes, I must admit it, to satisfy my husband. Early in November, I swore off making one of his favorite meals- Sweet and Sour Meatloaf. Well, it’s back! To my delight, my toddler now enjoys this favorite as much as his dad. He even double-fisted his peas. Enjoy!
SWEET AND SOUR MEATLOAF
1 1b. ground beef
1/2 lb ground pork
1/2 cup crushed gf cornflakes or 1/2 cup gf dried breadcrumbs
Tonight I used Van’s waffles- GF Goddess style Karina is a GF Goddess
If using fresh breadcrumbs, you should use more than if you use crushed cornflakes or dried breadcrumbs. See “Six Tips for Making Successful Meatloaf” by Cooking Light. The author, Maureen Callahan, suggests 1 cup of fresh breadcrumbs for a 1.5 lb loaf.
salt and pepper
1 large egg
1 can of diced tomatoes
1/4 cup vinegar
1/4 cup brown sugar
1 teaspoon dried mustard
drizzle of molasses (optional)
1/4 of a bell pepper diced (optional)
Preheat the oven to 350 degrees. Combine ground beef, ground pork, egg, breadcrumbs, salt, and pepper. I also drizzle a very small amount (!) of molasses into the meat mixture. Form a loaf with the meat mixture in a 9 X 11 baking dish. In a separate bowl, combine diced tomatoes, dried mustard, vinegar, brown sugar, and diced green pepper. Pour the tomato mixture over the loaf. Cook in the oven until a meat thermometer reaches 160 degrees- about an hour. Let stand 10 mins. and serve drizzled with sauce. Enjoy!