How To make Healthy Meat Loaf
4 c Packed, finely shredded
Cabbage (about 1 pound) 1 md Onion,finely chopped
(1/2 cup) 1 1/2 tb Corn oil
1 c Packed shredded carrot
(2 medium) 1 cl Garlic,minced (1 heaping
Tablespoon) 1/2 lb Ground round or lean ground
Beef 1 Egg white
1 Whole egg
1/3 c Bread crumbs,preferably
Whole wheat 1 ts Dried basil,crumbled
1/4 ts Oregano,crumbled
1/2 ts Fresh ground black pepper,
To taste 1/4 c Water
2 tb Vinegar
1 c Packed shredded potatoes
(2 medium) Saute cabbage and onion in the oil in a large skillet over medium heat,stirring them often,for about 5 minutes.Reduce the heat to medium low and saute the vegetables for 5 to 10 minutes longer or until cabbage begins to turn golden. Add the carrots and garlic;saute the vegetables another 5 minutes.Remove the vegetables from the heat and let them cool to room temperature. In a large bowl,combine the beef with the egg white and whole egg,bread crumbs,basil,oregano,black pepper,water and vinegar. Add the cooked vegetables and shredded potatoes to the beef mixture.Mix ingredients well. In a shallow baking pan,shape the meat and vegetable mixture into a loaf about 8" long.Cover the pan tightly with aluminum foil. Bake the meat loaf in a preheated 350 degree oven for 30 minutes.Uncover the meat loaf and bake it 30 minutes longer. Let the meat loaf rest for about 15 minutes before slicing it. Serve 8.
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Chef Millie Peartree Makes Her Famous Southern Turkey Meatloaf | Delish
Meatloaf gets a bad rap; and Millie is here to change that. Say goodbye to bland and boring and hello to FLAVOR with this recipe.
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Homemade Meatloaf Recipe - Laura Vitale - Laura in the Kitchen Episode 552
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Best Healthy Vegan Veggie Ground Meat Substitute
Veggie Ground
1 head of cauliflower
2 medium carrots
1 onion
3 cloves of garlic
16 oz portobello mushrooms (**)
2 tbsp Italian seasoning
1 tbsp paprika
2 tsp sage
2 tsp garlic granules
1 tsp thyme
1 tsp oregano
2 tsp cumin powder
1.5 cups walnuts (optional to soak for a softer texture) (*)
3 tbsp tomato paste
3 tsp salt OR TO YOUR TASTE
* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.
** for mushroom free use equivalent in jackfruit and process in to smaller pieces.
I recommend a pan with at least a 3 qt capacity for this recipe.
Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste until combined..
Add vegetables and mushrooms and continue to cook on medium until water releases begins to release (approx. 5 minutes) Increase heat to high.
Continue to mix until most of the water has cooked out add seasoning. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.
* Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates.
Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.
Add to your dish of choice. Enjoy!
Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!
My ultimate meatloaf recipe I can make every week! Dinner Recipe
Today I am making a tender and juicy meatloaf. The use of Ritz crackers and onion soup mix adds great flavor. This recipe easily makes my weekly rotation for dinner.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
2 lbs 85/15 ground beef
1 envelope of beefy onion soup mix
1 sleeve of Ritz crackers
1/4 of a medium-sized bell pepper
1 tsp garlic powder
1 tsp paprika
1/4 cup ketchup
2 Tbsp fresh parsley
1 tsp cracked black pepper
2 large eggs
1/2 cup whole milk
SAUCE
1 cup ketchup
1/4 cup A-1 steak sauce
2 Tbsp dark brown sugar
1 Tbsp diced chipotle peppers in adobo sauce
1/4 tsp cracked black pepper
How I make meatloaf
The best meatloaf I've ever made
Simple and Easy Meatloaf Recipe
Nothing says comfort food better than a good old fashioned meatloaf recipe. This meatloaf is not a complicated dish. In fact, my recipe has the most basic, simple ingredients, yet still gets 5 stars all the way!
Ingredients:
2 lbs. lean ground beef
1 cup Italian breadcrumbs
2 eggs
1/2 cup onion, diced
2 tsp garlic powder
2 tsp chopped parsley
1 tsp salt
1 tsp pepper
1/2 cup bbq sauce
For the Topping:
1/3 cup ketchup
2 tbsp brown sugar
1 tsp yellow mustard
*You'll increase the oven temperature to 400 degrees F when topped with the glaze.
FIND THE WRITTEN RECIPE HERE:
**Suggested side dishes to serve with meatloaf:
Fluffy Mashed Potatoes -
Parmesan Roasted Green Beans -
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How to Make Meatloaf - Healthy Meatloaf Recipe - Beef Meal Prep
How to Make Meatloaf! Easy Meatloaf Recipe and Healthy Meal Prep! This is my Best Meatloaf recipe and will show you how to make meatloaf from scratch easy and keep it healthy!
Meatloaf recipes that are also meal prep, are some of the best beef meal prep out there. This is both convenient and affordable and great meal prep or bodybuilding but also for students who need to do fast cheap meal prep.
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Macros:
749 calories per meal
38.4 grams of fat per meal
39 grams of protein per meal
63 grams of carbs per meal
12.8 grams of fiber grams per
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glass meal prep containers:
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wood cutting board:
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