Adapted from


1/3 cup tomato paste (sub for ketchup)
1/4 cup brown sugar
1/4 cup pear sweetened habanero jam (sub for crushed pineapple, drained)
1 pound ground beef (85%)
1/2 cup dry bread crumbs or cooked quinoa
1 egg, beaten
3-4 cloves garlic, minced
1/4 onion, minced
3 dashes light soy sauce seasoning (original recipe called for Worcestershire sauce)


Preheat an oven to 350 degrees F (175 degrees C). Stir tomato paste, brown sugar, jam, and 1 dash sauce together in a small bowl; reserve.
Combine the ground beef, bread crumbs, egg, garlic, onion, salt and 2 dashes of sauce in a large bowl; mix well. Pat meat mixture into a 9×5 inch loaf pan.
Bake meatloaf in the preheated oven for 30 minutes. Remove from oven; pour reserved mixture over loaf. Return to the oven; bake until no longer pink in the center, about an additional 30 minutes.


Stuffed Acorn Squash

Modified from

1 lb ground beef

1 acorn squash

1/2 cup couscous (cooked)

1/2 cup chopped walnuts

1/2 cup dried cranberries

1 onion

3-5 cloves garlic


chili flakes

brown sugar


salt and pepper

Cut squash in half, bake. Cook onions, set aside. Cook beef, add garlic. When garlic is cooked, mix in remaining ingredients to taste. Scoop onto squash.