Beef: 6 pt. Spicy Meatloaf with Herbs
Source of Recipe
WW New Complete Cookbook, pg 157 (shared by Lynda)
List of Ingredients
2 tsp vegetable oil
1 c finely chopped mushrooms
1 onion finely chopped
1/4 carrot finely chopped
2 tbsp minced celery
2 tbsp minced green bell pepper
1 lb lean ground beef (10% or less fat)
1/2 c quick cooking oats
1 egg
2 tbsp tomato paste
1 tbsp Worcestershire sauce
3-4 cloves garlic, minced
1 tsp minced fresh rosemary or 1/2 tsp dried
1 tsp minced fresh sage or pinch dried
1 tsp minced fresh thyme or 1/2 tsp dried leaves
1/4 tsp hot red pepper sauce
1/4 c tomato puree or tomato sauce diluted with 1/4 waterRecipe
Preheat oven to 350¡. Spray a 9" square pan with nonstick cooking spray. In a large nonstick skillet, heat oil. Saute mushrooms, onion, carrot, celery & pepper until softened, about 5 minutes.
In a large bowl, combine sauteed vegetables, beef, oats, egg tomato paste, Worcestershire sauce, garlic, all the herbs, and pepper sauce. Shape into a loaf about 7x5x2" and place into pan. Bake, basting with tomato puree after 30 minutes, until cooked through, about 1-1 1/4 hours. Let stand about 10 minutes before slicing.
Serves 4 POINTS per serving: 6
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Note: Be sure to cook meatloaf thoroughly. If you don't have 1 1/4 hours to bake it, form into balls and bake in a muffin tin, or use a ring mold; bake for 30-45 minutes.
Got Leftovers? As always, leftover meatloaf makes a very satisfying sandwich. Try it in a pita topped with Dijon mustard, ketchup, or both.
Per serving: 268 calories, 12 gr fat, 114 cholesterol, 266 mg sodium, 3 gr fiber, 24 gr protein, 42 mg calcium, 16 gr carbohydrate
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