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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I've wanted to reduce the fat in my meat loaf for many years, so I finally came up with this recipe, explains Paul Soper of Sierra Vista, Arizona. By starting with lean ground beef and not adding any milk or egg yolks, I reduced the total fat considerably. Making individual loaves cuts the cooking time by almost half, he adds. Ingredients:
3 egg whites |
1/2 cup fat-free plain yogurt |
1 can (6 ounces) tomato paste |
1 tablespoon worcestershire sauce |
1/2 cup quick-cooking oats |
1 small onion, chopped |
2 tablespoons dried parsley flakes |
1 teaspoon salt |
1 teaspoon poultry seasoning |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
2 pounds lean ground beef (90% lean) |
1/2 cup ketchup |
Directions:
1. In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight loaves.
2. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 30 minutes. Spoon ketchup over the loaves. Bake 15 minutes longer or until a meat thermometer reads 160° and meat is no longer pink. Yield: 8 servings.
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