Tuesday, January 24, 2012

Old-Fashioned Meat Loaf


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Why would anyone call a meat loaf old-fashioned?  A meat loaf that is delicious and tasty should never be called old-fashioned!  I wouldn’t necessarily call chic or haute-couture, but never old-fashioned. 

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Alright, so I got another cookbook.  What can I say, I am a sucker for a deal.  I found a 3-in-1 Favorite Brand Name cookbook in the bargain bin at Barnes and Noble.  Who could pass up a cookbook for $9.99.  I was drawn to this cookbook because it has all the nutrition information listed for the recipes and the book is separated into three sections.  Chapter one is snacks all under 100 calories.  Chapter two is all desserts under 200 calories, and chapter three is all entrees under 300 calories.  I have found it very comforting to have cookbooks with easy snack and dinner ideas under 300 calories.  The cookbook is coil-bound so the book stays open when the pages are turned.  There is also a picture of each recipe and that is really handy. 

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So I found the recipe “Old-Fashioned Meat loaf”.  I love meat loaf and any way to make it healthier is fine by me.  My favorite way to eat it is cold the next day on a sandwich.  Ok, so anything cold the next day on two slices of bread is fantastic.  The recipe calls for oatmeal and egg whites for a binder.  The recipe also called for extra-lean ground beef, but you could substitute ground turkey if you wanted to.  I must say it was really delicious.  Isabelle gave it 7 out of 5 stars.  She thought it was that good.  Unfortunately I didn’t get any leftovers. 


Serves 6

Calories: 263

Fat: 7 grams (3 sat)

Carbohydrates: 18grams

Fiber: 4 grams

Protein: 28 grams


Old-Fashioned Meat Loaf


1 teaspoon olive oil

1 cup finely chopped onion

4 cloves garlic, minced

1 1/2 pounds extra-lean ground beef

1 cup chili sauce, divided

3/4 cup old-fashioned oats

2 egg whites

1/2 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon Dijon mustard


1.  Preheat oven to 375 degrees.  Heat oil in large nonstick skillet over medium heat.

2.  Add onion; cook and stir 5 minutes.  Add garlic; cook and stir 1 minute.  Transfer vegetables to a large bowl and cool for 5 minutes.

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3.  Add beef, 1/2 cup of chili sauce, oats, egg whites, pepper and salt to bowl with onion mixture.

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4.  Using your hands, (they are your best tool) combine the ingredients to everything is mixed together.

5.  Pat meat mixture into a 9x5 loaf pan.  If you don’t have loaf pan free form a meat loaf on a sheet pan.

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6.  Combine the last 1/2 cup of chili sauce and Dijon mustard and spread over top of meat loaf.

7.  Bake 45 to 50 minutes or until cooked through (160 degrees).  Let stand 5 minutes in the pan.  Pour off any juice from pan and cut into six large slices.

1 comment:

  1. I never thought of using just egg whites in a meatloaf - what a great way to lighten it up a bit!