Here’s another recommended recipe we found from clairekcreations.com.
Reference Link:
Low-calorie beef and vegetable meatloaf:

Meatloaf seems to have gotten itself a bad name in the past.

I mean I guess it’s kind of legitimate seeing as it’s not the prettiest of meals is it?

I struggled to make it look presentable for a photo let me tell you.

But I had to share it.

I found this recipe back in 2011 when I was doing the Michelle Bridges 12 Week Body Transformation.

I signed up for a round of the program after bringing back quite a bit of excess baggage (read: I ate waaaay too much) after Will and my 5-week European vacation.

While I loved the program and got back to my pre-trip weight, some of the meals I thought were a little light-on and I nearly always added a bit of rice or some potato to fill us both up.

Don’t get me wrong, they were all yummy and actually expanded my eating repertoire quite significantly, I just need carbs.

The same was the case with this delicious low-calorie beef and vegetable meatloaf.

It’s packed with goodness and flavour but served with just a side salad, it ain’t enough for me (unless I’m having it as a light lunch).

I always serve it with some homemade wedges or baked potato along with the salad or usually steamed vegetables.

It’s a great one to sneak some extra veges into kids too, not that I can get my little man to eat it.

One day. One day he’ll eat all the food I make for him right?

Sorry I was so fussy Mum!

I digress – back to meatloaf – it freezes really well too.

Just slice into portions, and freeze either in a ziplock bag with some baking paper between each piece or wrap them individually in plastic wrap. Enjoy!

What about you?

Have you ever done a weight loss program or diet?

Ingredients

• 800g (28oz) lean beef mince
• 1 onion finely chopped
• 1 large carrot, coarsely grated
• 1 zucchini, coarsely grated
• 1/2 cup rolled oats
• 5 tablespoons of low-cal tomato pasta sauce
• 2 tablespoons finely chopped parsley (or use dried parsley)
• 1 tablespoon of Italian herbs mix
• 2 garlic cloves, crushed
• 1/2 teaspoon salt
• freshly ground black pepper
• mixed salad leaves or steamed veges to serve

Instructions

1. Pre-heat the oven to 180C(400F) and lightly grease a loaf pan.
2. In a bowl, combine the mince, onion, carrot, zucchini, oats, tomato sauce, herbs, garlic, salt and freshly-ground pepper. Use your hands to combine all the ingredients together until they are all evenly distributed.
3. Pack the mixture into the pan using your hands.
4. Cook the meatloaf for 1 hour or until it shrinks away from the sides of the tin.
5. Pour off any excess juices then leave to sit for 10 minutes.
6. Slice into 6 serves using a serrated knife and serve with salad or steamed vegetables.

Individual servings can be wrapped and frozen for later.

Nutrition Information

Amount Per Serving Calories 265

Jeannie notes.. Above is curated for evaluation and recommendation from clairekcreations.com

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Low-calorie beef and vegetable meatloaf

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