Recipe of the Week: Cindy's Inspired Meatloaf

When even a touch of cooler weather hits, it triggers that desire for comfort food. I decided to try out an American classic that we've never really made before in our house. (Ok, I made it once the first year we were married and Ericlee didn't like the recipe and told me so. I've never made it since!) My best friend Cindy in Florida made us this scrumptious meatloaf a few months ago and it rekindled all of our love for the classic main dish. The crispy edges and lean meat had us all digging in the pan (and later the fridge) for more. Of course, Cindy cooks like me. She looks in her cupboard and fridge and makes it up. She sent me a list of random ingredients she *sometimes* uses for the meatloaf. I made it into a recipe. Our family loved it and gobbled it up in no time. Here's a great way to get some veggies and whole grains into your family without them noticing. Feel free to experiment and make it your own recipe.

"More Please" Meatloaf

Ingredients:
1 pound lean, organic meat (look for the leanest you can find!)
5 eggs
1/3 cup Trader Joe's Smoky All-Natural BBq Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 large or 1 small red onion, chopped
1 red bell pepper, chopped
1/4 cup wheatgrass, oat bran, bulgar or other grain of choice (optional)
olive oil spray

1. Preheat oven to 375 degrees.
2. Spray olive oil in 1 loaf pan.
3. In a large bowl, beat eggs.
4. Add spices and veggies to bowl.
5. Blend together mixture with meat, using fingers.
6. Add wheatgrass and BBQ sauce. (The mixture will be very wet)
7. Plop into loaf pan and pat evenly. Cook approximately 1 hour or until edges are crispy brown.
8. Serve with more BBQ on the side for those who like to slather it on.

Makes 1 loaf, serves 4.

Suggested sides: Mashed potatoes, steamed broccoli, spinach salad with peaches and goat cheese