Barbecue Confetti Meatloaf (Serves 2)
Dec 15, 2006 18:09:16 GMT -8
Post by jjg on Dec 15, 2006 18:09:16 GMT -8
Barbecue Confetti Meatloaf (Serves 2)
½ pound extra-lean ground beef
½ teaspoon chili powder
salt and pepper to taste
¼ cup whole kernel corn, drained and chopped
½ medium onion, chopped
1 tablespoon soft bread crumbs
1 egg, slightly beaten
1/8 cup red bell pepper, chopped
3 tablespoons barbecue sauce
salsa
Pre-heat oven to 375 degrees. Place ground beef in a large mixing bowl; add spices and salt and pepper, then corn, onion, bread crumbs, egg, bell pepper and barbecue sauce, mixing lightly but thoroughly, using clean hands (it’s the only way to do meatloaf). Shape beef mixture into big blobby “blimp” and place on a baking sheet (with sides). Bake for 1 hour, or until cooked through. Cut loaf into slices and serve with warmed salsa.
Note: for less cooking time (same oven temp), use a muffin tin. Lightly grease the muffin cups and fill with meatloaf mixture. Bake for about 35 minutes or until cooked through.
Nutrition per serving: 355 calories; 22 g fat; 26 g protein; 12 g carbohydrate; 2 g dietary fiber; 172 mg cholesterol; 289 mg sodium.
Exchanges: ½ starch; 3 ½ lean meat; ½ vegetable; 2 ½ fat
Serving suggestions: Faux-tay-toes (steam a head of cauliflower until fork tender; drain; add butter, cream cheese and salt and pepper; mash until you get a mashed potatoes-like texture) and sautéed green beans with garlic.
½ pound extra-lean ground beef
½ teaspoon chili powder
salt and pepper to taste
¼ cup whole kernel corn, drained and chopped
½ medium onion, chopped
1 tablespoon soft bread crumbs
1 egg, slightly beaten
1/8 cup red bell pepper, chopped
3 tablespoons barbecue sauce
salsa
Pre-heat oven to 375 degrees. Place ground beef in a large mixing bowl; add spices and salt and pepper, then corn, onion, bread crumbs, egg, bell pepper and barbecue sauce, mixing lightly but thoroughly, using clean hands (it’s the only way to do meatloaf). Shape beef mixture into big blobby “blimp” and place on a baking sheet (with sides). Bake for 1 hour, or until cooked through. Cut loaf into slices and serve with warmed salsa.
Note: for less cooking time (same oven temp), use a muffin tin. Lightly grease the muffin cups and fill with meatloaf mixture. Bake for about 35 minutes or until cooked through.
Nutrition per serving: 355 calories; 22 g fat; 26 g protein; 12 g carbohydrate; 2 g dietary fiber; 172 mg cholesterol; 289 mg sodium.
Exchanges: ½ starch; 3 ½ lean meat; ½ vegetable; 2 ½ fat
Serving suggestions: Faux-tay-toes (steam a head of cauliflower until fork tender; drain; add butter, cream cheese and salt and pepper; mash until you get a mashed potatoes-like texture) and sautéed green beans with garlic.