Friday, April 04, 2008

Everything tastes good this week
--Picante Meat Loaf



Picante Meat Loaf
501 Delicious Diabetic Recipes Copyright 2000

1 pound ground chuck
2/3 cup soft whole wheat breadcrumbs
½ cup chopped onion
¼ cup coarsely chopped carrot
2 egg whites, beaten
¼ teaspoon salt
¼ teaspoon rubbed sage I left this out - I couldn't find any in my cupboard
¼ teaspoon pepper
Vegetable cooking spray
½ cup picante sauce
Cherry tomatoes (optional)

1. Combine first 8 ingredients in a medium bowl. Shape mixture into 6x4x2-inch loaf, and place on a rack in a shallow roasting pan coated with cooking spray. I made my loaf really flat so it would cook more quickly.
2. Bake at 400 degrees for 35 minutes. Brush picante sauce over meat loaf. Return to oven, and bake an additional 5 minutes. Let stand 5 minutes before slicing. Garnish with cherry tomatoes, if desired.
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First of all, I can't believe I forgot to copy the nutritional information. I hope I remember to add it this weekend.

Eating less must be great for the appetite because everything seems to taste better than I think it will. This really wasn't anything special yet I found it to be very satisfying. I think it was the picante sauce. I love picante sauce. My son scarfed this down too! He doesn't usually eat cooked carrots but he didn't even noticed them in this meat loaf. I chopped the onion and carrots in my mini-chopper so they were very fine. He's been quite a big eater lately. Well, for him.

It was sad to see all of the food I can't eat at the grocery store last night. My numbers are getting even better so that is good motivation but I would love a nice sweet, gooey baked good. I still haven't decided what to do for the bake sale next week. I picked out a couple of whole grain recipes that sound delicious but I might be safer just making something tried and true so I won't have to taste it at all.

Blast From The Past: Brown Sugar Meat Loaf from October 2005. One of my favorite meat loaves but definitely higher in carbs.

Question of the Day: How do you usually chop vegetables? With a knife? Mini-chopper? I usually use my mini-chopper that attaches to my stick blender. I get so much use out of the chopper - way more than the immersion blender or whisk attachment.

3 comments:

Anonymous said...

I just wanted to say thanks for posting the recipe from the diabetic cookbook. My husband was just diagnosed a couple of weeks ago and I am trying to do better at cooking what he needs versus what he wants. I figured it couldn't hurt the rest of us either as diabetes runs rampant in my family also. I am glad your numbers are getting better too. Thanks again. Doxiemom from KT
Sheila

Sara said...

Yum! I love meatloaf. Pretty please post the nutritional info - I'm dieting and not making any recipes I can't figure out the calories and fat for.
Looks like you're finding some great recipes!

tracy said...

I usually use a knife for all my chopping but if I am trying to "hide" something in a recipe then I will use a mini food processor that I have.