MEATLOAF ?!?!

goofynat
goofynat Posts: 68 Member
edited September 29 in Food and Nutrition
Does anyone have an idea how to make Meatloaf without all the sodium?
Alternatives to preservatives?
What Ingredients do you use?

And how much is a good portion to eat?

cheers ~ Nat :)

Replies

  • timlord
    timlord Posts: 158
    natural ground turkey
  • timlord
    timlord Posts: 158
    size of your palm
  • erxkeel
    erxkeel Posts: 553 Member
    Ya the biggest Loser cookbook has a good one in it. @ work ATM or I'd be more help!
  • vim_n_vigor
    vim_n_vigor Posts: 4,089 Member
    We mix ground turkey and very lean ground beef. I use an egg and oatmeal as binders. I then use garlic powder, and other spices depending on the mood. Sometimes I will make it spicier using chili powder, or make it using italian spices for a more traditional flavoring. I usually keep it to a 4 oz. serving.
  • rfcollins33
    rfcollins33 Posts: 630
    bump for jjdevore's recipe
  • baisleac
    baisleac Posts: 2,019 Member
    http://healthydoesntmeanboring.blogspot.com/2011/05/chili-meatloaf.html (picture on site)

    2.5 lb lean ground beef
    2 slices bread, toasted and crumbed
    5 tbsp flax seed, ground
    1/2 cup wheat germ
    1-1/2 cup diced tomato
    1/2 med. onion, diced (Image)
    1 cup shredded cilantro
    2 Tbsp garlic, minced (Image)
    2 Tbsp chili sauce
    3 Tbsp Worcestershire sauce
    2 Tbsp mustard
    3 tsp chili powder
    1/2 tsp cayenne


    It's meatloaf... Mix all ingredients in a large bowl until thoroughly combined. Place mixture in loaf pans, muffin tins, whatever pan you like to cook meatloaf in. Bake at 375 until internal temperature is at least 160 deg. (approximately 1 hour for loaf pans, less for muffin tins).

    Makes 14, 3 oz servings, approx. 1" slices.

    Nutritional Info:
    Per serving (approx. 85 gr)
    Calories - 237
    Carbohydrates - 10g
    Sugars - 2g
    Fiber - 3g
    Fat - 11g
    Saturated Fat - 4g
    Cholesterol - 70mg
    Protein - 24g
    Sodium - 179mg
  • Benji49
    Benji49 Posts: 419 Member
    I've got a turkey/spinach meatloaf recipe out of our of the diabetic books that is really good (hot or cold). I'm at work but I'll get the cookbook name for you later.
  • psb13
    psb13 Posts: 629
    bump
  • SeaShell33
    SeaShell33 Posts: 141
    i put a little chili powder, pepper, garlic and Italian seasoning...sometimes i puree sun dried tomatoes and add them too. hope this helps!
  • suzi67
    suzi67 Posts: 162 Member
    I found that baking my meatloaf on a broiler pan works so well . I line the bottom portion of the pan with foil and spray the top portion with Pam. I then mound my meat mixture on in a loaf shape and bake it. That way all the excess fat is drained away instead of the loaf soaking in it in a loaf pan. It's so much easier to slice, too, doesn't crumble up like mine seemed to do when I baked it in a loaf pan.
  • Melbel85
    Melbel85 Posts: 240 Member
    Makes 8 servings:

    1/4 cup Progresso Italian style bread crumbs
    1/4 cup egg beaters
    2 tsp Mrs Dash garlic & herb
    4 tsp Worcestershire sauce
    1/2 cup chopped onion
    1/2 cup green bell pepper
    4 Tbsp ketchup
    36 oz extra lean ground beef (96/4)

    Mix all but ketchup in large bowl. Form mixture into loaf then top with ketchup. Preheat oven to 375. Cook for about 1 hour.

    Calories per serving: 183
    Sodium per serving: 237

    I make meatloaf almost every week since its quick and easy and pretty cheap!
  • baisleac
    baisleac Posts: 2,019 Member
    I found that baking my meatloaf on a broiler pan works so well . I line the bottom portion of the pan with foil and spray the top portion with Pam. I then mound my meat mixture on in a loaf shape and bake it. That way all the excess fat is drained away instead of the loaf soaking in it in a loaf pan. It's so much easier to slice, too, doesn't crumble up like mine seemed to do when I baked it in a loaf pan.

    Loaf pans aren't bad, you just have to use 'em as self drainers. One batch of meatloaf in two loafpans only fills them half way. Make that half all at one end and prop the meat filled edge up on an oven proof knife/fork/spoon... all the fat drains to the empty end of the loaf pan for easy drainage.
  • lyndsmer
    lyndsmer Posts: 13 Member
    I have used this recipe from cooking light several times and my family likes it a lot. It's already portioned out, and tastes great. There's a little bit of added salt in this, but I bet you could half or eliminate it and it would still taste fine.





    Cheesy Meatloaf Minis

    from Cooking Light
    yield: 6 servings (serving size: 1 meat loaf)

    ingredients
    1/2 cup fresh breadcrumbs
    cooking spray
    1 cup chopped onion
    1/2 cup ketchup, divided
    2 garlic cloves
    3 oz white cheddar cheese, diced
    1/4 cup chopped fresh parsely
    2 tablespoons grated parmesan cheese
    1 tablesppon prepared horeseradish
    1 tablespoon dijon mustard
    3/4 teaspoon dried oregano
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 1/2 lbs ground sirloin
    1 large egg, lightly beaten

    directions
    1. Preheat oven to 425°.
    2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
    3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.


    notes: • Calories:
    • 256
    • Fat:
    • 11.6g (sat 5.7g,mono 3.9g,poly 0.9g)
    • Protein:
    • 28.5g
    • Carbohydrate:
    • 11.2g
    • Fiber:
    • 0.9g
    • Cholesterol:
    • 112mg
    • Iron:
    • 2.6mg
    • Sodium:
    • 620mg
    • Calcium:
    • 159mg
  • cdngirl71
    cdngirl71 Posts: 2,641 Member
    Bump..............for later.
  • Rae6503
    Rae6503 Posts: 6,294 Member
    You can use no salt added diced tomatoes instead of ketchup.
  • dls06
    dls06 Posts: 6,774 Member
    If you make it this light you can have 1 or 2 portions according to your goals

    Turkey Meatloaf
    5, 4oz servings

    Shady Brook Farms - Ground Turkey 93/7 (Corrected), 20 oz
    All Whites - 100 % Liquid Egg Whites, 1/4 cup (63 gm)
    Delallo - Italian Seasoned Breadcrumbs, 1/2 cup
    Albertson's - Fat Free Milk, 0.5 cup
    Kroger - Frozen Green Pepper and Onion Blend, 1 cup
    1 tbls. Olive Oil

    Per Serving: Calories 252, Carbs11, Fat 11, Protein 26, Sodium 259, Choles 81

    I saute the peppers and onions in 1 tbls. of olive oil
    mix all ingredients and form into a meatloaf
    cook for 45-60 min on 350
    Add ketcup on the side so you can have as little or as much as you want according to your goal numbers
  • rsjohnston
    rsjohnston Posts: 1
    I have a weigh watcher's recipe for meatloaf and one from my fat flush cookbook. I will post it tomorrow as my cookbooks are at the house and I'm at work.
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