Use basic recipe for meatballs, meat stuffing for peppers, cabbage, etc.

Yield:  50 servings (Twice as much as this amount of ground meat usually serves as veggies and whole grains increases yield)

INGREDIENTS                                                                              AMOUNT

90/10 OR ½ 80/20 ground beef & ground turkey* 20 #
Cooked Lentils 1 #
Sautéed or steamed veggies (diced onion, carrot, Swiss chard, collards, kale, spinach, squash)** 3.5 – 4 #
Oatmeal 1.5 #
Wheat germ 0.5 #
Flax seeds (finely ground same day) 0.5 #
Garlic 8 cloves
Tomato sauce 25 oz
Eggs 10
***Sea salt (best to omit, not needed, many other flavors,) 1 tsp or none
Black peppercorn (freshly ground) 2 oz
Kelp  (red dulse flakes or green powder) 2 TBsp
Fresh parsley (chopped) 2 bunches
Dried herbs (may be substitute fresh)**** 4 oz dried OR
Chef’s choice: thyme, basil, sprig rosemary, parsley, dill 2 cups fresh


  1. 1.    Cook lentils and blend in cuisine art or burre mixer.
  2. 2.    Dice vegetables and sauté with spices in olive or canola oil, or steam lightly.
  3. 3.    Beat eggs.
  4. 4.    Combine lentils, vegetables, oatmeal, wheat germ, dried herbs, ground flax seeds, garlic, eggs, and 16 oz tomato sauce.  Add mixture to ground beef/turkey mixture.
  5. 5.    Top with remainder of tomato sauce.  Bake at 325 degrees for 50 minutes until internal temperature reaches 155 degrees.

*Substitute ½ ground turkey with the 80/20 ground beef; otherwise best to use 90/10 ground beef and provide for draining fat.  Another option is 100% ground turkey plus olive oil for fat & sautéed veggies in oil.  Ideally when using beef, would use free-range hormone-free beef.

**Chef’s note:  Any combination of vegetables is acceptable.  This combination works well, spinach also.  Carrots and onions add moisture and flavor. This recipe is ideal for using leftover veggies of almost any kind, including tomatoes, lettuce and salad greens; just steam in advance of combining with other ingredients.

[1] Created following Memory Preservation Nutrition® program by Chef Trish Washuta & Nancy Emerson Lombardo, Ph.D.

© 2011 Nancy Emerson Lombardo Ph.D.,  Neville Cullen, Patricia Washuta ,Joan Reardon, RN. and colleagues, HealthCare Insights, LLC.  All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC.  Direct correspondence to Nancy Emerson Lombardo, Ph.D. 978-621-1926.


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