Meatloaf with Cheesy Vegetables

Steel-cut oats replace breadcrumbs in this healthier Zone version of meatloaf.

5/5 (1 Review)

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Yield4 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • Cooking spray
  • 2 Egg whites - or 1/4 cup egg substitute
  • 1/2 cup Cooked beans - kidney, cannellini or whatever you have on hand
  • 1 tbsp Italian seasoning
  • 2 tbsps Dried onion flakes
  • 3/4 tsp Garlic powder
  • 1/2 tsp Ground black pepper - or red pepper
  • 1 tbsp Soy sauce - (optional)
  • 10 oz Ground turkey
  • 3 tbsps Steel cut oats - uncooked
  • 3/4 cup Yellow bell pepper - or red bell pepper (minced)
  • 1/2 cup Minced celery
  • 1 cup Tomato sauce - divided
  • 32 oz Birds Eye broccoli and cauliflower
  • 1 tbsp Dried chives - or 3 tablespoons minced fresh chives
  • 1/2 cup Low-fat cheddar cheese - shredded
  • 1 tbsp Dr. Sears' Zone Extra Virgin Extra Virgin Olive Oil
  • 2 Apples
Calories 320
Total Fat 8g
Carbohydrates 33g
Fiber 8g
Protein 28g

Instructions

  1. Preheat oven to 350ºF.
  2. Mist 9×5-inch loaf pan with olive oil spray.
  3. Combine eggs, beans, spices, and soy sauce in food processor or blender. Cover and blend until smooth.
  4. Pour into two-quart mixing bowl. Add meat, oats, onion flakes, bell pepper, celery and half the tomato sauce.
  5. Mix with clean bare hands and press into loaf pan.
  6. Top with remaining tomato sauce. Bake uncovered for 1 to 1 1/4 hours, until meatloaf is firm to the touch.
  7. Meanwhile cook frozen vegetables according to package directions.
  8. Drain vegetables and sprinkle with chives and cheese.
  9. Cover for 2 to 3 minutes; drizzle with extra virgin olive oil then transfer to serving plates.
  10. Cut loaf into 8 slices.
  11. Divide between 4 serving plates and serve immediately.
  12. Enjoy 1/2 apple for dessert.
5/5 (1 Review)