Meatloaf is, in my opinion, a genuine contender for the title of the national dish of the USA, and I think it's unfortunate that it is almost universally ignored by restaurants. Boston Market is one of the few chains that feature it as a standard menu item, and I'm glad that they do.
This is my bariatric friendly riff that replicates their taste without the carbs and sugars.
1 1/2 lbs lean ground chuck
1 cup finely chopped onion
3/4 cup Quick Cooling Oats
1/2 cup drained diced canned tomatoes
1 egg
1 Tbsp Worchestershire Sauce
1 tsp garlic powder
3/4 cup tomato sauce
2 Tbs Splenda Granular (or equivalent)
Heat oven to 350 F
Combine the meat, onion, oats, tomatoes, egg and spices in a bowl and mix thoroughly.
Form into a loaf shape on a large rimmed sheet pan.
Bake for 45 minutes.
Remove from the oven and drain the grease.
Mix together the tomato sauce and Splenda and pour over the meatloaf.
Return to the oven and continue cooking until cooked through, about 30 more minutes.
Serves 6 to 8
Cook's Notes: I love to replace the tomato sauce with a low sugar BBQ sauce for a little punch in flavor.
3/4 cup tomato sauce
2 Tbs Splenda Granular (or equivalent)
Heat oven to 350 F
Combine the meat, onion, oats, tomatoes, egg and spices in a bowl and mix thoroughly.
Form into a loaf shape on a large rimmed sheet pan.
Bake for 45 minutes.
Remove from the oven and drain the grease.
Mix together the tomato sauce and Splenda and pour over the meatloaf.
Return to the oven and continue cooking until cooked through, about 30 more minutes.
Serves 6 to 8
Cook's Notes: I love to replace the tomato sauce with a low sugar BBQ sauce for a little punch in flavor.
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