Deirdre’s Country Meatloaf

Shown with fried cabbage and pecans. To make: fry cabbage. Add pecans :)
Shown with fried cabbage and pecans. To make: fry cabbage, add pecans 🙂

Another winner from Nourishing Camie’s friend and follower Deirdre!


2 tbsp. olive or canola oil
1 medium onion, chopped
1 celery stalk, finely chopped
3 white- or whole-wheat bread slices
1 lb. extra lean ground beef
1 lb. extra lean ground turkey
1 medium carrot, finely shredded
1½ tsp. salt
¼ tsp. pepper
1 egg
1 8-ounce can tomato sauce
1 tbsp. light brown sugar
1 tbsp. cider vinegar
1 tbsp. prepared mustard


  1. In a saucepan over medium heat, to the hot salad oil, add the chopped onion and celery.
  2. Cook about 10 minutes, stirring occasionally with a slotted spoon.
  3. Into large bowl, tear bread slices into small pieces
  4. Add onion and celery mixture.
  5. To the bread and onion mixture add the lean ground beef, shredded carrot, salt, pepper, egg, and one half of the can of tomato sauce. Stir thoroughly to mix.
  6. In a 12×8 inch baking dish, with hands, shape ground beef mixture into 8×4 inch loaf; set aside.
  7. In cup with spoon, combine the light brown sugar, cider vinegar, prepared mustard and remaining tomato sauce.
  8. Mix thoroughly.
  9. Spoon sauce over meat loaf in baking dish.
  10. Bake in 350° oven for 1½ hours.
  11. Serve meat loaf warm; or cover and refrigerate to serve cold.

Serves 6: 372 calories per serving

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s