Savory Meatloaf, Veggie Salad and Cranberry Cake

Everyone knows by now that I don't eat anything with sugar or white flour and lately I've come up with a couple of tasty recipes I thought I'd share. The veggie salad recipe is a variation of a recipe my daughter served last time we were visiting.

Meatloaf:

1 pound of hamburger
1 pound of sugar free mild Italian Sausage (which I can only find at Whole Foods)
Handful of green olives with pimentos (sliced)

You can add about a 1/8 or 1/4 cup of the glaze mixture too (optional)

Glaze:
Chili powder (about 1/4 to 1/2 a cup)
Smuckers Sugar Free Jam (1/4 cup)
Tomato Paste (1 small can)

Put all the meatloaf in a loaf pan and coat the top with the glaze
Cook the meatloaf at 350 for 1 hour


Veggie Salad:
2 small zucchini
1-2 cucumbers
Red onion (optional)
Tomatoes
Roasted Tomatoes (Davini from Whole Foods-Optional)
Pitted Calamata Olives
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 small herbed goat cheese (room temp. for crumbling on top of salad)
2 T (good) Olive Oil
2 T Balsamic Vinegar

Crumble the goat cheese on top, mix and serve


Cranberry Cake:
1 cup Flaxseed meal
1/2 cup Splenda
1 cup Almond flour (Trader Joe's)
Cinnamon to taste
1 cup Wheat Bran
1/4 cup Psyllium Husks (Trader Joe's)
Raw Whole Cranberries (as many as you like)
Raw Whole Walnuts (as many as you like)
3/4 cup No sugar added applesauce

Mix everything in a large bowl by folding the applesauce with the dry ingredients and the cranberries and walnuts. It will remain crumbly and then place in loaf pan and press it into the load pan with a plastic spatula.

Sprinkle a mixture of Splenda and Cinnamon on top and bake.

Bake 350 for 1 hour.

And yes, I do realize that my Cranberry Cake looks like meatloaf--LOL! I made that cranberry cake recipe myself by trial and error--it's excellent!