Zoe's Low Point Meatloaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 bound 93% lean ground beef
6 oz firm tofu - firm is important
2 slices of bread, toasted and crumbled
2 cups of shredded veggies (1 zucchini, 1 carrot, 1/2 onion) with the water pressed out
1-2 cloves garlic, minced or pressed
6-8 oz tomato sauce
1 packet meatloaf seasoning mix
Topping:
1/2 cup ketchup
2 tbsp mustard
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Directions: |
Directions:Heat oven to 375º
Remove jewlery from hands and store safely, or put on food safe gloves
Remove tofu from packaging, wrap in paper towels, and sandwich between plates. Put a can of soup or something on the top plate to help remove excess water from tofu.
Shred veggies into a large colander - I use a cheese grater.
Put the colander into the sink and press veggies to remove excess water
Use the cheese grater to shred the tofu into the veggies and press some more
Use your hands to break the tofu into the veggies and blend well - there should be no chunks of tofu as big as a kernel of corn.
Transfer to a large bowl.
Add beef, tomato sauce, crumbled bread and seasoning mix.
Blend well, using your hands.
Form mix into loaf and put into a large baking dish (I use a large round stoneware baker) that has been sprayed with Pam. Make sure there is plenty of room for the juices or it may overflow when cooking.
Mix ketchup and mustard, then spread on top.
Bake uncovered for 1 - 1.5 hours or until done.
Drain excess liquid with a turkey baster
Cool for at least 10 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is a recipe I made up when I was on Weight Watchers. It's so good, I still make it - diet or no diet. I served it with Mashed Veggies, also in this cookbook.
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