Lean, Mean Meatloaf
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 274.3
- Total Fat: 11.5 g
- Cholesterol: 64.2 mg
- Sodium: 552.5 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.5 g
- Protein: 27.6 g
View full nutritional breakdown of Lean, Mean Meatloaf calories by ingredient
Introduction
This is slightly modified from a recipe provided in the Everyday with Rachael Ray magazine. They have replaced the traditional ketchup topping with red pepper puree, and used oats instead of breadcrumbs for a binder. This one's a hit in our family, even with the kids. This is slightly modified from a recipe provided in the Everyday with Rachael Ray magazine. They have replaced the traditional ketchup topping with red pepper puree, and used oats instead of breadcrumbs for a binder. This one's a hit in our family, even with the kids.Number of Servings: 6
Ingredients
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3/4 cup rolled oats
1 onion, quartered
1.5 tsp EVOO
1 jar (16 oz) Mezzetta roasted bell peppers, drained
1/2 cup grated parmesan
2 TB finely chopped parsley
1/2 cup Egg Beaters
1.25 pounds 93% lean ground beef
Directions
1. Preheat oven to 375. Use a food processor to coarsely grind the oats & transfer to a large bowl. Put the quartered onion in the food processor and finely chop.
2. In a medium skillet, heat EVOO over medium. Add the chopped onion and cook, stirring, until softened (about 5 min). Remove from heat and let cool.
3. Puree the roasted peppers in the food processor. Set aside 1/3 cup. Whisk the remaining puree into the oats, along with the cooled onions, 6 TB parmesan, parsley, eggs, 1.5 tsp salt, and .5 tsp pepper. Crumble the ground beef into the bowl and mix with CLEAN hands to combine.
4. Mold the meat mixture into a 9x5 loaf pan, then spread the reserved roasted pepper puree on top. Bake for 50 minutes, then sprinkle with remaining 2 TB of parmesan, and bake for 5 more minutes. Let stand for 10 minutes before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user STRINGI719.
2. In a medium skillet, heat EVOO over medium. Add the chopped onion and cook, stirring, until softened (about 5 min). Remove from heat and let cool.
3. Puree the roasted peppers in the food processor. Set aside 1/3 cup. Whisk the remaining puree into the oats, along with the cooled onions, 6 TB parmesan, parsley, eggs, 1.5 tsp salt, and .5 tsp pepper. Crumble the ground beef into the bowl and mix with CLEAN hands to combine.
4. Mold the meat mixture into a 9x5 loaf pan, then spread the reserved roasted pepper puree on top. Bake for 50 minutes, then sprinkle with remaining 2 TB of parmesan, and bake for 5 more minutes. Let stand for 10 minutes before slicing.
Number of Servings: 6
Recipe submitted by SparkPeople user STRINGI719.
Member Ratings For This Recipe
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SBOWLBY
