Not your Mama’s Meatloaf

I would think that we all have memories of being served meatloaf for dinner as a kid.  Fortunately, I have fond memories of eating this dish and over the years I have tried many different attempts at making a meatloaf I can call my own – and this is the one.  An Italian Style meatloaf with the addition of red peppers and balsamic vinegar, you will find this protein packed meatloaf is a meal in itself.  Pair with some fresh vegetables and dinner is served!

Not your Mama's Meatloaf
  • 16oz 93% Lean Ground Beef
  • 285g Red Bell Pepper, small dice
  • 260g White Onion, small dice
  • 5 cloves of Garlic
  • 2 tbsp. Extra Virgin Olive Oil
  • 35g Reduced Fat Parmesan, grated
  • 2 tbsp. Balsamic Vinegar
  • 2 tbsp. Worcestershire Sauce
  • 184g Egg Beaters
  • 100g Seasoned Bread Crumbs
  • 2 tsp. Salt
  • 8g Basil, chopped (fresh if possible, if not - replace with 2 tsp. dried)
  • 4g Parsley, chopped (fresh if possible, if not - replace with 1 tsp. dried)
  • 124g Marinara Sauce
  • Non-Stick Spray
  1. Preheat oven to 350 degrees.
  2. In a large pan, on medium high heat add Extra Virgin Olive Oil and sauté Red Bell Pepper, White Onion & Garlic for 5 minutes. In a separate bowl, combine remaining ingredients (except for Marinara) add sautéed pepper mixture, folding all ingredients together to create the meatloaf mixture.
  3. Distribute the meatloaf mixture into 12 even portions (I use a silicone muffin pan coated in nonstick spray for this) and top each portion with Marinara Sauce and bake in oven for 45 minutes.
Nutrition Information
Fat: 9 Carbohydrates: 13 Protein: 18


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