Thick and Creamy Stick Blender Mayonnaise

 After making mayonnaise in the blender many times and having some batches fail (expensive), this method of using a stick blender so far has been fool-proof!

2 tsp. lemon juice
1 large egg
1/2 tsp. mustard powder
1/2 tsp. pink salt
1 cup avocado or olive oil

Put all ingredients into a wide mouth jar in the order given.  Let rest for 20 seconds or so.

Put immersion blender all the way down to the bottom of the jar.  Using the high speed hold it at the bottom of the jar for 20 seconds.

When set, slowly pull blender to the top while still running without taking it out of the mayonnaise.

Slowly push back down toward the bottom of the jar and repeat until well incorporated.

Delicious!

1 Tablespoon equals:
134 calories
1 gram carbohydrates
4 grams protein

Nena's Meatloaf

This recipe includes lots of vegetables which makes it healthier than most meatloaf recipes and is much tastier as well.  It's been my favorite meatloaf recipe for many years.  

I often mix this in a large dishpan when higher grade ground beef (organic and less fat) is on sale to freeze for future meals. 

I wrap each meatloaf in plastic wrap, then foil before freezing.

Later when a pack of meatloaf is removed from the freezer and thawed, sometimes I break off enough for hamburgers or bake it as a meatloaf.

Ingredients:
3# ground beef 
2 eggs
2 cups carrots, fresh, grated
2 cups fresh, chopped fine
2 cups mushrooms, fresh, chopped
1 large onion, minced
1-2 cups uncooked oatmeal, old fashioned  
    (Start with 1 cup and add more as needed.)
1/4 cup soy sauce (or Bragg's Amino Liquids)
1 cup catsup
1 tsp. salt
1/2 tsp. ground pepper

Mix everything together and form into meatloaves for the size of your family.  Generally, 1/4 # of ground beef is one serving.

Bake at 350 degrees for about an hour.  Check at 45 minutes to see if it's cooked through.

Note:  For a tomato topping, I mix tomato paste with honey and salt and cover the meatloaf with the topping just before baking.