low fat recipe:
Serving: 10
Prep Time: 25 minutes
Cook Time: 78 minutes
Total Time: 103 minutes
Serving: 10
Prep Time: 25 minutes
Cook Time: 78 minutes
Total Time: 103 minutes
the ingredient :
1 ounce dried porcini mushrooms
2 freshly chopped tbsp basil
2 tbsp freshly grated Parmesan cheese
1 whole lightly beaten egg
1 lightly beaten egg white
to taste salt and freshly ground pepper
1 6 oz can tomato paste
Garnish: fresh basil leaves
3/4 (not instant) cup quick-cooking oatmeal
2 tsp olive oil
1 finely chopped large onion
1 finely minced clove garlic
1 lb very lean ground beef
1 casing removed and finely chopped (optional) lean turkey sausage
2 grainy style preferred tbsp Dijon mustard
2 freshly chopped tbsp parsley
2 freshly chopped tbsp basil
2 tbsp freshly grated Parmesan cheese
1 whole lightly beaten egg
1 lightly beaten egg white
to taste salt and freshly ground pepper
1 6 oz can tomato paste
Garnish: fresh basil leaves
3/4 (not instant) cup quick-cooking oatmeal
2 tsp olive oil
1 finely chopped large onion
1 finely minced clove garlic
1 lb very lean ground beef
1 casing removed and finely chopped (optional) lean turkey sausage
2 grainy style preferred tbsp Dijon mustard
2 freshly chopped tbsp parsley
direction :
1. Soak the mushrooms in � cup hot water until softened, about 20 minutes. Strain the mushrooms, finely chop, and set aside. Strain the reserved mushroom liquid into a small bowl, stir in the oatmeal, and allow to sit at room temperature.
2. Preheat the oven to 350�F. Coat a 9-x-5-x-3 inch nonstick loaf pan with nonstick cooking spray.
3. In a small skillet, heat the oil and saut� the onion over medium-high heat, stirring often, until the onion is lightly golden, about 6 to 7 minutes. Add the garlic and stir to just combine the flavors, for 30 seconds. Remove the skillet from the heat, transfer the onions to a large bowl, and allow to cool slightly.
4. Add the remaining ingredients to the onions, including the chopped mushrooms and oatmeal, mixing with your hands until well combined and place in the prepared loaf pan. Spread the tomato paste to cover the loaf.
5. Bake for 1 hour. Remove the pan from the oven and allow it to sit for about 10 minutes to allow the flavors to develop and to make it easier to slice the loaf. Slice and serve the loaf garnished with basil leaves. Serves 8 to 10.
6. Cook Note: A meat loaf cooked in a loaf pan will be juicier than one patted into a shape and cooked in a larger pan
7. Do-Ahead Prep: The meat loaf can be shaped earlier in the day, wrapped tightly, and refrigerated until ready to cook.
2. Preheat the oven to 350�F. Coat a 9-x-5-x-3 inch nonstick loaf pan with nonstick cooking spray.
3. In a small skillet, heat the oil and saut� the onion over medium-high heat, stirring often, until the onion is lightly golden, about 6 to 7 minutes. Add the garlic and stir to just combine the flavors, for 30 seconds. Remove the skillet from the heat, transfer the onions to a large bowl, and allow to cool slightly.
4. Add the remaining ingredients to the onions, including the chopped mushrooms and oatmeal, mixing with your hands until well combined and place in the prepared loaf pan. Spread the tomato paste to cover the loaf.
5. Bake for 1 hour. Remove the pan from the oven and allow it to sit for about 10 minutes to allow the flavors to develop and to make it easier to slice the loaf. Slice and serve the loaf garnished with basil leaves. Serves 8 to 10.
6. Cook Note: A meat loaf cooked in a loaf pan will be juicier than one patted into a shape and cooked in a larger pan
7. Do-Ahead Prep: The meat loaf can be shaped earlier in the day, wrapped tightly, and refrigerated until ready to cook.
nutritional information :
Calories: 200
Total Fat: 10 g
Carbohydrates: 11 g
Protein: 17 g
