This week’s menu entails all the colors: pink meatloaf with roasted potatoes and salad, veggie loaded breakfast casserole, and slow cooker pork loin with spinach casserole. Eating colorful food is fun, interesting, and more nutritious. Nutrients (called phytonutrients) provide the pigmentation for fruits and vegetables, so the richer the color, the more nutrients!
I was inspired to make these recipes from a recipe booklet I’m making for work as well as the cookbook Deceptively Delicious. It’s been a long time since I’ve used this cookbook, but it’s been on my mind lately. I love the way the added vegetables add moisture and flavor – and nutrients, of course! I pulled a few recipes of interest, and decided on the Italian Meatloaf. Our little guy loved the bites of his Dad’s meatloaf he recently got at a restaurant, so I thought I would cook some up at home. Since our family has to tailor to a reflux diet, I was initially disappointed at the idea of using ketchup. However, with beets on this week’s grocery list and a cookbook all about adding pureed vegetables, I thought I could puree the beets as a sub.
Roll that beautiful beet footage! #beauties
So when the directions say “bake until the center of the meatloaf is no longer pink…”
Ha! Good thing I have a food thermometer.
Turns out, I sure could! Yum!
Beets are rich in nutrients such as folate, manganese, potassium, copper, fiber…and more! Beets also contain a unique nutrient called betalains. So while you’re loving the extra nutrition, I bet your kids will love the fun of #pinkmeatloaf!
Stay tuned – vegetable casserole recipes coming this week!