Mable's Meat Loaf - meat eater's version
(makes two large loaves - 24 slices)
1 1/2 pounds Ground Beef , Venison, Chicken or Turkey
2 cups cooked & pureed Beans and/or Lentils- I use Pinto Beans
2 cups Corn Masa Harina Flour (corn flour)- Masa Harina is a fortified, fine ground corn flour that has been partially precooked in lime water (which makes it easier to digest). It is usually used for making tortillas and tamales and can be found in the ethnic (Mexican) section of most grocery stores. If you cannot find it, you can substitute regular corn meal.
1 cups Rolled Oats (I buy in bulk)
4 cups cooked rice (I buy in bulk)
1 cup wheat germ (I buy in bulk)
1 - 2 cups liquid (water, milk, whey, stock, etc) - This amount will vary depending on the moisture content of your other ingredients.
2 cups (1 lb.) vegetables, pureed - You can use any vegetable. It's good to vary ingredients because variety in diet contributes to good health. I usually use frozen mixed vegetables, peas or broccoli. I buy them is a really big bags (it's cheaper that way) , thaw, puree in my food processor, divide into 2 Cup portions and refreeze for future use.
3 tsp. garlic (granulated)
3 tsp. Calcium Citrate -OR- 6 tsp. egg shell powder - a source of necessary calcium
1/2 tsp. salt substitute (potassium chloride) - a source of necessary potassium - you can find this in any grocery store where they sell salt.
2 Tbsp Worcestershire Sauce
1/4 cup ketchup (optional- not for use with diabetics)
6 tsp. Herbal Nutritional supplement (optional, but highly recommended)
other optional supplements if necessary such as Arthritis & Joint Support mix, Glucosamine, MSM, Kelp, etc. (Mable got 1 1/2 tsp. of Glucosamine & 1 1/2 tsp. of MSM - Note: reports now suggest not giving glucosamine to diabetics)
In a very large bowl. Using your hands, mix all the ingredients together very well. (Since ground meats differ in consistency, you may need to add more liquid). Put into two large loaf pans and spread out evenly. Bake at 350 degrees for one hour. Cool and store in the refrigerator. Makes 12 slices per loaf.
To serve, slice and cut into bite sized chunks. You can also slice off servings, put in ziplock bags and freeze them for later use.
Measurement of the loaf pans I use:
measurement taken from bottom of pan: 8 1/4" X 4 1/4"
measurement taken from top of pan: 9 1/4" X 5 1/4" height: 2 3/4"
I bought my pans at Wal-Mart.