Meatloaf

Meatloaf

Sausage and Hamburger Meatloaf

Yield:
12 medium-sized or 24 muffin-sized individual meatloaves

Loaf Ingredients: 

1.5 lbs sweet Italian sausage

1.5 lbs original Italian sausage

1.5 lbs hamburger

4 eggs

1 cup rolled oats

1 cup powdered milk powder

1/2 finely diced large onion

1/4+ cup dehydrated onion flakes

1 tsp black pepper

garlic powder to taste

onion powder to taste

1/4 cup ketchup

1/2 cup water

1 tbsp Worcestershire sauce

Glaze Ingredients:

3 cans tomato paste

1/2 cup brown sugar

1 cup white vinegar

1/2+ cup water

1 tbsp lemon or lime juice

1 tbsp yellow mustard

garlic powder to taste

onion powder to taste

(adjust all of the above to desired flavor/thickness)

Directions:

1) Preheat oven to 375 degrees Fahrenheit.

2) Mix all loaf ingredients in large bowl until just mixed. Use your hands to mix. DO NOT OVERMIX!

3) Form into individual loaves in greased casserole pans or prepared muffin tins.

4) Glaze each loaf with a portion of the sauce.

5) Cover with foil and bake for 30 minutes.

6) Uncover and bake an additional 30 minutes.

7) (Optional) Add additional glaze to each loaf.

8) Broil for 5 minutes to slightly caramelize the glaze.

9) Serve with additional glaze.

High-Protein and High-Fiber Noodles

High-Protein and High-Fiber Noodles

High-Protein and high-fiber protein noodles. Dubbed "Toot Noodles" by my family for those whose systems are not used to high protein and fiber...

These have a whopping estimated 20.25 grams of protein and 4.6 grams of fiber per serving!

Yield:
4 servings of noodles

Ingredients: 

1/2 cup vital wheat gluten

1/2 cup whole Khorasan wheat flour

1/2 cup lentil (or other bean) flour

1/2 cup millet flour

1/2 cup whole groat flour

1 tbsp arrowroot (or tapioca) powder

1 tsp xanthan gum

1 tbsp olive oil 

3/4+ cup boiling water

Directions for noodles:

1) Mix all dry ingredients together thoroughly

2) Make a well in the center of the dry mix.

3) Add olive oil and boiling water into well.

4) Use a fork to incorporate the water into the dry mix.

5) Once the mix is cool enough to touch, knead by hand for 5+ minutes until smooth,

6) There is no need to wait for this recipe to rest. Roll it to desired thickness and cut into desired strips.

7) Boil in slightly oiled water for 2-3 minutes until they float or reach desired texture.

Cornbread

Cornbread

This is a quick sweet cornbread which uses creamed corn as well.

Yield:
18 muffins

Ingredients: 

1 cup flour

1 cup cornmeal

1/2 cup sugar

1/2 cup powdered milk

1 tablespoon baking powder

1 tsp baking soda

1 tsp salt

2 eggs

1 14 oz can creamed corn

1/2 cup (1 stick) butter

vegetable oil (for greasing tins)

Directions for Bread:

1) Preheat the oven to 400 degrees Fahrenheit.

2) Mix dry ingredients together thoroughly in a medium-sized bowl.

3) Mix wet ingredients together in a small bowl.

4) Pour wet ingredients into dry ingredients and mix until just mixed. Do not overmix.

5) Wipe inside of muffin tins thoroughly with vegetable oil on paper towel.

6) Poor into prepared muffin tins. I use silicone.

7) Bake about 25-30 minutes until firm when tapping on it and slightly browned.