Enchilada Sauce

3 tablespoons chili powder
3 tablespoons flour
1 tablespoon chicken bouillon
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce


Combine all dry ingredients in a small bowl. 

Stirring constantly, slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens (10 minutes or so). Stir in tomato sauce.

Meatloaf

SEASONING
2 tsp. dried mustard
2 tsp. paprika
1 1/2 tsp. salt
1 1/2 tsp. dried thyme
1 1/2 tsp. basil
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder

Combine dry spices.


MEATLOAF DIRECTIONS
Seasoning mixture
2 pounds ground beef/turkey/sausage/veggie mixture (see below)
2 eggs
1/2 cup milk
2 slices bread, finely crumbled or 1/4 cup dry bread crumbs

Mix ingredients in large bowl. Shape into a loaf. Place loaf in a shallow baking pan or 9x5-inch loaf pan.  Bake in preheated 375F oven 1 hour or until cooked through.



VEGGIE MIXTURE (IF USING)
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 - 4 medium carrots,grated
2 medium zucchini

Heat the oil in a large skillet over medium heat, add the onions and saute them for 7 - 10 minutes, stirring often, until they're soft and translucent. Add the garlic and saute for another minute. Add the carrots and zucchini and cook for another 10 - 15 minutes, until the mixture is tender (but not mushy) and sweet. Set aside to cool. Combine with meat for meatloaf (I have used with 1 lb of meat but haven't found the right balance to maintain non crumbly texture).

Pumpkin Chili

2 pounds ground beef
1 large onion, diced
1 bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar

DIRECTIONS:
1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Serve with a dollop of sour cream or greek yogurt.