As an author and life coach, I love nothing more than finding new ways to inspire drivers and their families to get creative on their journey to healthier eating. I had seen the Road Pro lunch box oven on several Facebook Groups and had been interested in it for quite some time. I finally got one and couldn’t wait to try it. To use it at home, I got a converter that I could plug the 12v into. Maybe I can inspire my husband or other drivers thinking about trying this cooking concept on the road.
One day, we had some leftover meatloaf and we were just not feeling in the meatloaf mood, so I had a brainstorm. Let’s crumble it up, add some sauce and put it on top of noodles. The family was not so sure but are accustomed to my culinary experiments. It was a hit! They loved it so much that they requested it again. With this recent discovery in our kitchen, I was inspired that this dish was “the one,” the one that I was going to try first in my new Road Pro lunch box oven.
This old favorite with a twist is delicious, easy, and can be used for several different meal ideas on the road. You could have meatloaf and veggies the first night, then have meatloaf spaghetti the second.
I thoroughly enjoy being creative with snacks, meals and desserts in the kitchen. I have used this inspiration to add fun, simple and easy recipes for on the road as a bonus in the back of my book Gut Instinct.
Since I made it the first time using leftovers, I decided to try it from scratch and incorporated a vegetable into the mix for variety, as well as to add some nutrients and fiber.
Everything was chopped and mixed in the bowl. I had planned to use a silicone loaf pan that I already had and felt sure that it would work. Well, it didn’t fit. I felt a deep sinking feeling in my stomach. OH NO! I have all this ready and I have no pan that will fit in the lunch box oven. I frantically started looking everywhere in the kitchen. Finally, I found a glass loaf pan. It fit perfectly!
In the pictures, I used one whole bell pepper, one whole onion and two zucchini. It all barely fit into the pan. During cooking, it bubbled over a bit, but it sure was good! So, the recipe below reflects half the amount of vegetables to avoid bubbling over.
1 lb. ground beef
½ bell pepper, chopped
½ onion, chopped
1 zucchini, chopped
½ t garlic powder
1 small can of tomato paste
Add the ground meat to a bowl and add all other ingredients. Mix thoroughly and add to loaf pan. Spread tomato paste on top and place into the lunch box for 2 ½ hours.
(The first time I made this, I did add sauce to the crumbled up meat. This time, it had plenty of sauce already, so I didn’t feel the need to add more. If you like a lot of sauce, add some extra of your favorite kind.)
In the pictures, I have used a no-grain pasta that is made out of mung bean. You can use the pasta of your choice.
Coach Carolyn O’Byrne, CHT