Meatloaf Cantonese

1 pound ground soy beef
3/4 cup onions minced
1 teaspoon salt
Freshly ground pepper to taste
1 tablespoon safflower oil
1 tablespoon cornstarch
1/2 cup water
1 can (13-oz size) pineapple tidbits in their own juice (reserve juice)
2 tablespoons cider vinegar
2 tablespoons brown sugar
3 tablespoons soy sauce
1/4 cup green onions sliced, including some tops
1/2 green bell pepper seeded and cut in thin strips
1 cup celery thinly sliced
1 large tomato, peeled and cut in wedges
1/4 cup almonds slivers, lightly toasted

Combine ground beef, onion, salt, pepper, until well blended. Shape into walnut-size balls and brown over medium heat in hot oil. While these are browning, make the following sauce: Mix cornstarch with 2 tbsp water; add to reserved pineapple juice with remaining water, vinegar, brown sugar twin, and soy sauce. When meatballs are browned, pour pineapple juice mixture over top. Bring to boil; cover skillet and simmer 10 minutes. Add pineapple tidbits, onions, green pepper, and celery. Stir; cover and cook 10 minutes over low heat. Stir in tomatoes and heat through. Sprinkle with almonds before serving.