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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.

     

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