MIGHTY MEATY MEATLOAF
Steps:
- Position rack in center of oven and preheat the oven to 350 degrees F.
- Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.
- In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. Be sure to wash up afterward.
- In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined.
- Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Wash hands again.
- To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf. Bake the meatloaf for 1 hour and 15 minutes.
- Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here. Be careful, hot grease can really burn. Slice to serve.
- Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon.
- Store in an airtight container for up to 3 months.
- Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002
WEIGHT WATCHERS MEATLOAF RECIPE
My favorite meat loaf recipe, healthy and delicious that can be varied all kinds of ways. Just 7 Freestyle SmartPoints and works with Simply Filling/No Count Technique.
Provided by Martha McKinnon | Simple Nourished Living
Categories Main Course
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 350F degrees. Spray a 4-1/2 x 8-1/2-inch loaf pan with cooking spray.
- Heat the oil in a large nonstick skillet set over medium heat. Add the mushrooms, onion, carrot, and celery. Cook, stirring frequently, until the onion is softened, about 5 minutes. Transfer this mixture to a large bowl.
- Add the remaining ingredients to the vegetables in the bowl and mix well. Press the meatloaf into the prepared loaf pan.
- Bake the meatloaf for 30 minutes. Brush additional ketchup on top of the loaf, if desired.
- Cook until done, an additional 30 to 45 minutes. (An instant read thermometer inserted into the center of the loaf should read 160F degrees.)
- Remove from the oven and let rest for about 5 minutes. Cut into 8 slices.
Nutrition Facts : ServingSize 2 slices, Calories 243 kcal, Carbohydrate 15 g, Protein 26 g, Fat 8 g, Fiber 2 g
WW MIGHTY MEATLOAF
The combination of turkey breast and lean beef gives this a wonderful texture and unique flavor. From the Sep/Oct '06 WW Magazine. (3 Points per slice)
Provided by Sierra Silver
Categories Poultry
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything except meat in large mixing bowl; mix to combine.
- Add meat; mix lightly until vegetables are evenly distributed.
- Spoon into lightly greased loaf pan; bake at 350 for 60-70 minute.
- Let stand five minutes before cutting.
Nutrition Facts : Calories 102.5, Fat 2.5, SaturatedFat 0.9, Cholesterol 50.7, Sodium 249.5, Carbohydrate 4.7, Fiber 0.8, Sugar 0.5, Protein 14.6
BEST MEATLOAF | WEIGHT WATCHERS
This easy to make, moist & flavourful meatloaf is perfect for anyone wanting a healthier version of this American classic. Perfect for anyone following the Weight Watchers plan, low in WW Personal Points. It was just 6 SmartPoints on the Green plan and 5 SmartPoints on the Blue or Purple plan.
Provided by Marianne
Categories dinner
Time 2h
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C / 160°C Fan / 350°F.
- Use 5 pumps of calorie controlled spray oil to grease a loaf tin (approx 9 inches by 5 inches)
- Place the ground beef, breadcrumbs, eggs, Worcestershire sauce, grated onion, minced garlic, black pepper, crumbled stock cubes/bouillon, milk and 2 tablespoons of the tomato ketchup into a large bowl.
- Mix with a wooden spoon (or your hands if you prefer) to combine all of the ingredients.
- Stir in the chopped parsley if using.
- The mixture will be wet but this leads to a moist, succulent meatloaf that is less inclined to crumble once cooked.
- Place the meat loaf mixture into the pre greased loaf tin and smooth the top.
- Mix the remaining 4 tablespoons of ketchup with the sugar, white wine vinegar and mustard to make a glaze.
- Spread half of the glaze on top of the meatloaf and set aside the rest for later.
- Place the meatloaf on the middle shelf of the preheated oven and cook for 50 minutes.
- Remove the meatloaf from the oven and spread over the remaining glaze.
- Place back in the oven for a further 25 minutes.
- Remove from the oven and let the loaf stand for 10 minutes or so before slicing it into 8 generous slices.
Nutrition Facts : ServingSize 1, Calories 255 kcal, Carbohydrate 12 g, Protein 30 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 118 mg, Sodium 651 mg, Fiber 1 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g
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- Preheat the oven to 400ºF. Place the oven rack in the center of the oven. Spray a baking sheet with cooking spray.
- Spray a large nonstick skillet with cooking spray and set over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Remove from the heat and let cool 10 minutes.
- Blend together the ground turkey and turkey breast, the onion mixture, 1/2 cup of the ketchup, the bread crumbs, egg white, mustard, Worcestershire sauce, garlic powder, salt and pepper in a large bowl. Transfer the mixture to the baking sheet and shape into a 5×10-inch loaf, about 2-1/2 inches thick. Spread the remaining 1/2 cup ketchup over the top of the meat loaf. Bake until a thermometer inserted into the center of the meatloaf registers 165ºF, about 45 minutes. Remove from the oven and let stand 10 minutes before slicing.
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