it's almost spring!

hellooooo. i am definitely enjoying this amazing spring weather we are having. i am still holding on to the last threads of winter meals, though. comfort foods in the summer are just not the same.

growing up, we didn't eat much beef. it was eternal chicken. not that it was a bad thing, but if you know how to season and prepare ground meat dishes, they can be out of this world delicious.
this meatloaf recipe is of my own creation, and i am super proud of it. the key to making a good meatloaf is to have the outside sticky and moist, and the inside moist but not mushy.
 i make mine into mini loaves because i feel like you can taste everything better with a smaller portion, and you can slather more sauce onto the outside. also, it doesn't feel like you're eating a huge, plain slice of beef. gross.
i also added super finely chopped collard greens, because you should add it to everything. collards are super high in vitamin C and soluble fiber, and also contain many nutrients that provide your body with super potent anticancer properties! pretty impressive, collards.
of course i wouldn't tell you to put something into all your dishes if it would make them taste horrific; the great thing about collard greens is that they're very, very mild flavored.

here's what you need:

LOAVES:

• 1 lb hormone-free, grass-fed ground beef or turkey
• one bunch organic green onions, chopped
• 3 cloves garlic, chopped finely
• 2 cage-free eggs
• 1/4 vidalia sweet onion, chopped finely
• 1/4-1/2 cup breadcrumbs (depending on how moist you want your loaves)
• 1/2 bunch organic collard greens, chopped finely
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp sea salt

SAUCE:

• equal parts organic ketchup, white wine or apple cider vinegar, brown sugar

cook the ground beef with the salt and pepper, until browned. place the meat in a medium bowl. for the loaves, mix all ingredients together, and form into little loavy shapes. in a separate bowl, mix the sauce together, and once all your loaves are arranged on a greased cookie sheet, take a pastry brush and load 'em up with that delectably sticky, sweet, and sour sauce. bake at 350 for around 45 minutes, but check them after 30.