You are here > Home > Recipes > 

Next

IMMUNITY MEATLOAF

Super Immunity Foods
by Frances Sheridan Goulart

Serve warm today, cold tomorrow; it's nourishing both ways.
Yield: 4 to 6 servings
Preparation Time: 45 minutes
 

INGREDIENTS

• 1 cup cooked brown rice
• 1/2 cup finely chopped walnuts
• 1/2 cup diced mushrooms
• 1 small onion, finely chopped
• 1/4 cup finely chopped bell pepper
• 1 large carrot, shredded
• 1/2 cup wheat germ or oat bran
• 1/2 cup quick-cooking oats
• 1/4 tsp each dried marjoram, sage, and thyme
• 1 tsp low-sodium soy sauce or tamari
• 1 tsp Dijon-style mustard
• 1/4 cup natural ketchup or barbecue sauce
 

DIRECTIONS

Preheat oven to 350°F. Combine all ingredients except ketchup or barbecue sauce. Mix well.

Pat mixture into a well-greased loaf pan, and spread on ketchup or barbecue sauce.

Bake 50 minutes, and let stand 10 minutes before serving.
 

VARIATIONS

> Substitute cooked bulgur or kasha for brown rice.
> Add 1 teaspoon kelp or dulse powder.
> Use roasted unsalted peanuts in place of walnuts.
> Replace bell pepper with Italian pepper or a firm tomato.
> Replace half of the wheat germ with flaxseeds.