My Weight Loss Progress:
This includes about 16 lbs. lost on my preop diet. I've lost the rest since surgery.

Saturday, February 20, 2010

Mah-velously Moist Mini Meatloaves

This is a recipe that I distilled from about 10 different recipes, picking and choosing the parts I liked best from each. I was really worried about keeping it moist because Sleevey does not do well with dry meat, yet I wanted to use lean ground beef.

Sleevey's Mini Meatloaves
1 cup quick oats
A splash of milk
1 T olive oil
Minced garlic (to taste, I used about a teaspoon)
About 2 cups sliced mushrooms
About 1 cup chopped frozen spinach, defrosted
2 eggs, lightly beaten
About 1/2 cup V-8 juice
Liberal amount of Worcestershire sauce (to taste)
1 lb. 90% lean ground beef (choose grass-fed!)

Prepare a 12-muffin tin with cooking spray and preheat the oven to 325. Set the oats to soak in just enough milk to soak them. Saute the mushrooms and garlic in olive oil for about 5 minutes, set aside to cool. Combine eggs, V-8, and worcestershire sauce in a small bowl. When the mushrooms are cool, mix oats, mushrooms, spinach, and meat; add egg mixture. Combine just until mixed - don't overmix! The mixture will be runnier than normal meatloaf at this stage. Divide meat mixture evenly into 12 "muffins". Bake, checking temp. frequently, until each of the meatloaves reaches an internal temp of 160 degrees (this took about 35 minutes in my oven).

Makes 12 (large, for WLS-ers) servings with 138 calories, 6 g fat, 6 g carbs, and 13 g protein each.

1 comment:

  1. Excellent idea to use a muffin pan to make the meatloaf.