Monday, April 25, 2011

Meat Loaf

I haven't had beef in over a week. WHAT. This is very out of the ordinary for me. I'm making a meatloaf tonight and I plan on having some yummy, low point meatloaf sandwiches in my future. I like how this meatloaf is different in that it incorporates a lot of veggies. Not as good as mom's but honestly, what is? This came from the WW new complete cookbook.

2 teaspoons canola oil
1 c finely chopped white mushrooms (I left these out)
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 lb lean ground beef (7% fat or less)
1/2 c quick-cooking oats (not instant)
2 large egg whites
3 T ketchup
1 T Worcestershire
2 t finely chopped thyme or 1/2 t dried
1/4 t salt
1/4 t black pepper
3 garlic cloves, minced
1/4 c tomato puree or tomato sauce

1. Preheat oven to 350.
Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, carrot and celery. Cook, stirring, until onion is soft, about 5 minutes. Transfer to a large bowl.
3. Add all remaining ingredients except tomato puree to vegetables in bowl; mix well. Press meatloaf mixture into 4 1/2 x 8 1/2 inch loaf pan.
4. Bake for 3 minutes. Brush tomato puree on top of loaf. Bake for another 30-45 minutes. Let stand for 5 minutes before cutting into 8 slices.

Per Serving (2 Slices): 243 cal, 8 g total fat, 3 g sat fat, 15 g carb, 2 g fiber, 26 g protein
Points Plus Value: 6

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