Unlike in a conventional oven, solar-cooked meatloaf needs to be baked in a covered pan. If your roasting pan doesn’t have a lid you can improvise with aluminum foil and a dark tea towel but don’t leave it uncovered, the condensation will lower the cooking chamber’s temperature.

This meat loaf is packed with veggies and delicious when served with pasta and a simple tomato sauce. Shredded cabbage or zucchini can be used in place of the broccoli slaw.

Sun Oven Meat and Veggie Loaf


1 tablespoon olive oil

1 small onion, finely sliced

6 ounces broccoli slaw mix

1/3 cup dry bread crumbs

1/2 cup dry red wine

Veggie Meatloaf1 egg, lightly beaten

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1 teaspoon dry mustard

1/4 teaspoon dry basil

1 pound ground beef


Set Sun Oven out to preheat. Line a baking pan with a strip of aluminum foil. Spray foil with cooking spray.

In a large skillet, heat the oil over medium high heat. Add the onion and broccoli slaw. Cook, stirring frequently, until the vegetables soften, about 10 minutes. Remove from heat and let cool.

In a large bowl, combine the bread crumbs and wine. Let sit for a few minutes then stir in the egg, cheese, salt, mustard, and basil. Add the beef and cooled vegetables and use hands to combine. Transfer beef mixture to the prepared pan and shape into a loaf. Cover and bake in the Sun Oven, 1 to 1 1/2 hours. Use the aluminum foil strip to transfer the meatloaf to a cutting board. Let rest 5 minutes before slicing.

Makes 4 to 6 servings.


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