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U is for Umeboshi Plum and V is for Vidalia Onion

V snuck into this recipe because U decided to go and be something else mid way through the recipe writing. And before I tell you anything about Umeboshi plums or Vidalia Onions, I need to say that my daughter ate 3 pieces of this meatloaf. This is noteworthy. She prefers carbs in all forms!

Umeboshi plums are a hidden secret in the Asian section of the grocery store. These little plums are pickled and very salty and said to aide digestion and appetite. When I was pregnant it was suggested I eat one to help with nausea and I could have laughed, if I wasn’t so sick! Just the thought made me more nauseous, but now I’m loving them. A little goes a long way with these, I buy the paste and just add a tiny bit to dressings and sauces instead of salt.

umeboshi-plum
Umeboshi plums

V snuck into this recipe because U decided to go and be something else mid way through the recipe writing. And before I tell you anything about Umeboshi plums or Vidalia Onions, I need to say that my daughter ate 3 pieces of this meatloaf. This is noteworthy. She prefers carbs in all forms!

Umeboshi plums are a hidden secret in the Asian section of the grocery store. These little plums are pickled and very salty and said to aide digestion and appetite. When I was pregnant it was suggested I eat one to help with nausea and I could have laughed, if I wasn’t so sick! Just the thought made me more nauseous, but now I’m loving them. A little goes a long way with these, I buy the paste and just add a tiny bit to dressings and sauces instead of salt.

vidalia-onion
Vidalia onion

Vidalia onions (technically I used a boring old yellow onion, because none are available until April) are a sweet onion, perfect for caramelizing, but use any yellow onion here. My kids don’t like onions, I still don’t all the time, so this is an optional topping in our house. When you let those onions slowly brown in the pan, they get oh so sweet and sticky!

Meatloaf is a favorite in our house. I use dark turkey meat and add a whole lot of stuff into it. I love how filling it is and that my children will eat it. Always a huge score. And it takes only a few minutes to throw it together. Another score.

Caramelized Onions

2 tablespoons of olive oil
1 tablespoon of butter
2 onions, thinly sliced in half circles

Heat the oil and add the onions, slowly let the onions brown, stirring often. Add a sprinkle of sea salt at the end.

Kale Meatloaf

1 ½ pounds of dark turkey meat
2 cups of kale, chopped fine
2 eggs
¾ cup of almond meal
1 cup cilantro, chopped fine
1 Tb cumin
3 cloves garlic, minced
sea salt and pepper to taste
ketchup for the top

Mix all ingredients together. Don’t over mix the meat, just slowly incorporate ingredients. Grease a shallow baking dish. Form the meat into a loaf on the baking dish. Put a little ketchup on top for fun. Bake for 350 degrees for about an hour and 10 minutes or until the meat thermometer reads done.

Layer the onions on top after cooking.

Umeboshi Sauce for Veggies

1 tsp umeboshi paste (available at Whole Foods and most Asian markets.)
1 cup grapeseed veganaise (Mayonnaise substitute available at Whole Foods and most health food stores.)
½ lemon, squeezed
1 Tb maple syrup
1 tsp dried herbs (basil, dill, thyme – whatever you like)

Mix together into a sauce and spoon over veggies as a side for meatloaf.

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Written by Hannah Marcotti