Meatloaf was mentioned, so here is a few quick recipes for meatloaf with varied tastes to please your tummies.
It seems that cooking for several days ahead, always revolves around a few simple recipes that just seem to get the job done. Small variations in the recipes can make a huge difference in the taste, and also minimizing boredom. I have always made small meatloaf?s which provide a couple of servings, and by making them small, I can freeze a few ahead, and also interweave a few chicken and fish dishes, to break up the boredom. I have included a few recipes that I have used, let me know how they work out for you, and what variations you have on the following recipes.
Chef Julie Manring provided the following recipe; she is the owner of the In-Home Gourmet, a personal chef and catering service in Columbus, Ohio.
1/2 cup finely chopped bell pepper
1/4 cup diced onion
1 tablespoon minced garlic
1 teaspoon minced jalapeno
Salt and pepper to taste
2 teaspoons Italian seasoning
1 pound very lean beef
Saute pepper onion and seasonings in olive oil until softened and aromas are released. Cool mixture and combine in a mixing bowl with beaten egg and meat, mix well and place in a loaf pan sprayed with non-stick spray. Cover with foil, and bake at 400 degrees approximately 30 minutes. Lift foil; check temperature with an instant read thermometer. At 160 degrees Fahrenheit (in center of loaf), the meatloaf is done.
Makes 2 servings
Nutritional information per serving: 59.6 grams protein, 3.25 grams carbohydrates, and 17.5 grams fat
The next recipe is from the July 2004 Muscle and Fitness issue, provided by Laura Creavalle.
Mini Salsa Meatloaf
15 ounces extra lean turkey or extra lean ground beef
3 tablespoon yellow corn meal
1/2 cup diced onion
1 medium jalapeno pepper, seeded and minced
1/4 cup egg substitute
3/4 teaspoon salt
1/2 cup mild or hot salsa
Non-stick cooking spray
Preheat oven to 375 degrees F. Spray four large size muffin cups with non-stick cooking spray. In a medium-mixing bowl, combine ground meat with corn meal, onion, jalapeno, egg substitute, and salt. Mix well. Fill each prepared muffin cup with an equal amount of meat mixture. Bake 25-25 minutes until cooked through (165 degrees F. for ground turkey; 160 degrees F. for ground beef). Place on a plate and top with 1 Tablespoon salsa each. Serve with green salad and/or rice. Makes four mini meatloaves.
Nutritional information: Per mini meatloaf: 170 calories, 29 grams protein, 9 grams carbohydrate, 4 gram fat, 1 gram fiber.
The next recipe was provided in the Better Homes and Gardens New Dieters Cookbook.
Individual Pineapple Meatloaves
1 beaten egg
1/2 cup quick cooking rolled oats
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 teaspoon salt
1 pound lean ground beef
1 8-ounce can crushed pineapple (juice pack), drained
2 tablespoon bottled sweet and sour sauce or barbecue sauce (optional)
In a large mixing bowl stir together egg, oats, onion, green pepper, and salt. Add beef and pineapple; mix well. Divide mixture into 6 equal portions. Shape each portion into a 4 inch x 2-inch loaf. Place loaves in a 13 x 9 x 2-inch pan. Bake uncovered, in a 350-degree oven for 30-35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the sweet and sour or barbecue sauce, if desired. Serves 6.
Nutritional information per serving: 186 calories, 18 grams protein, 10 grams carbohydrates, 8 grams fat
And finally, probably my favorite recipe, this is from the LowCarbFriends recipes board (www.lowcarbfriends.com). I calculated the nutritional information using ground round.
1 pound lean ground round
4 jalapenos – whole (small peppers if possible)
4 ounces Philadelphia cream cheese
Salt and pepper to taste
Lea & Perins Worcestershire sauce
Add seasonings to hamburger meat, mix well, and place in refrigerator for about 3 hours. Cut tops off jalapenos; take out seeds, and stuff peppers with 1-ounce cream cheese. (You may want to allow cream cheese to soften first. If large peppers are used you can cut peppers into 1 inch rings). Individually wrap each stuffed pepper with hamburger meat, leaving no part exposed. Shape into balls causing meat to adhere smoothly. Grill on barbeque pit. Serves 4.
Nutritional information per serving: 204 calories, 28.9 grams protein, 6.2 carbohydrates, 4.6 grams fat