I need a meatloaf recipe . .

[debarybabs]

I used to make meatloaf with a small amount of tomato sauce in the recipe, and then on the top once the loaf is formed and ready to cook.
Can anyone recommend what to use in place of the tomato sauce?
Or, does anyone have an IC safe meatloaf recipe?

Thanx . .

[ICNDonna]

I have never used tomato in meat loaf. I use onion or leek, finely chopped, regular bread broken into small pieces, a bit of milk, salt, sage, and eggs. If I have leftover cooked rice, I use that. I sometimes put cheese slices on top during the last few minutes of baking just long enough for it to melt. I'm what my mother always called a "pinch and dab" cook and I don't measure everything.

Donna

[debarybabs]

Thank you Donna . . sounds delicious. I'll wil try this and let you know how it comes out.

[Julie B]

Hi debarybabs,

Here is the meatloaf recipe from the new Confident Choices Cookbook:

No-Tomato Meatloaf

Ingredients

• 1 T. olive oil
• 1/2 small onion, finely chopped
• 1 chopped garlic clove (more if desired)
• 3/4 c. chopped mushrooms
• 1/4 c. fresh basil leaves, finely chopped
• 1 lb. ground beef
• 1 large egg
• 2 T. milk
• 4 to 6 T. breadcrumbs
• Freshly ground black pepper, if tolerated
• Salt to taste

Preheat oven to 425°F. Heat the oil in a small pan. Sauté onions; add garlic and cook 30 to 40 seconds. Add mushrooms and cook until brown. Add basil. Remove from heat and let cool slightly.

Combine this mixture with remaining ingredients in a bowl. (Adjust amount of breadcrumbs to create appropriate consistency for loaf.) Mold mixture into two small loaves. Place in ungreased 9 x 9 square pan, leaving about 2 inches between. Bake for 30 minutes.

May substitute 3/4 cup old-fashioned uncooked oatmeal for breadcrumbs.


Let me know what you think!

[debarybabs]

Thank you Julie . . sounds good. I'll give it a try.

[Briza]

Bear with me because I don't follow recipes often because I used to work as a cook in a kitchen and I just learned to throw stuff together, hopefully to mine and others' liking!

Lean ground sirloin beef, chicken, or turkey (I personally prefer the beef or you can do a combo of a couple of those...for me the chick or turk by itself is too heavy in my stomach)
Grated carrots
Grated or chopped zucchini and/or squash
Grated cabbage
And just about any grated or chopped veggie you like
Diced onions (IC optional...if you sautee first in olive oil maybe fewer probs?)
Minced garlic (IC optional...same as onions above)
2 egg whites ( or one whole egg, I just don't care for the yolks)
Season with salt, pepper, and any dried or fresh herbs YOU can tolerate( I like dried or fresh oregano, parsely, basil)
Sometimes I throw in some plain breadcrumbs or crushed saltine crackers, but usually I forget, doesn't matter lol)
Mix all together lightly by hand but don't mush it together, otherwise it will be just mush
.

How much of each of the above ingredients?? DOESN"T MATTER...just depends on how big the dish is that you are going to cook it in! Personally, my meatloaf tends to have just as much veggies in it as meat, sometimes more veggies than meat, and I like to cook it in a muffin pan so I get little meatloaf muffins...they cook faster that way.

Can't remember if I spray or oil the pan with just a little olive oil first, probably so to be safe, esp if you use a muffin pan.

Ok, after you've put the mixture in whatever dish you're going to cook in, sprinkle plenty of bread crumbs on top. Cook at 350 degrees til done and tops/breadcrumbs are nice and toasty brown. Promise, they will be yummy.

Now if you want meat loaf and GRAVY, that will have to be another post

Oh, if you use a muffin pan and any of the tins are empty, fill those with some water so the pan doesn't burn

[debarybabs]

Sound deliciously healthy . . I must try it.

Thank you . . .