Recipe of the Week - Meat Loaf with Essential Oils

By Jan LeBaron

2 cups ground beef, freeze dried or fresh
4 Tablespoons of whole egg powder mixed with 8 Tablespoons water (or 4 eggs)
2 Drops basil essential oil
2 drops oregano essential oil
2 Drops black pepper essential oil (or 1 teaspoon ground black pepper)
3 Tablespoons Worcestershire sauce
1 cups dry bread crumbs (or 1 cup oatmeal)
2 Tablespoons Onions, chopped dehydrated
2 Tablespoons Mixed bell Peppers, dehydrated
2 Teaspoons garlic granules, dried
3 Tablespoons Tomato Powder (mixed with ¼ cup water)
3 Tablespoons milk (make from your powdered milk

In a medium bowl put ground beef, dried onions and mixed bell peppers cover with 3 cups boiling water and let stand.
After 5 minutes, drain well and put back into the same bowl. Add the egg mixture, tomato sauce, bread crumbs and milk, mix. Then add the essential oils and all the rest of the ingredients. You want this to be a little on the moist side, if it appears a little dry add just a little more milk. (milk makes it more tender) On a cookie she cover with foil, then oil or just oil. Dump meat mixture out onto pan and shape into a loaf with your hands. Top with catsup or chili sauce. (Or you can make a tomato sauce by mixing 2 Tablespoon Tomato powder and ¼ cup water and spread on top. Bake at 350% for 1 hour.


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