Friday, July 29, 2011

Meatloaf with Tomato Glaze

This low fat meatloaf comes together quickly and is loaded with veggies. Replace the traditional ketchup topping with a homemade tomato glaze for a four star weeknight meal!

1lb Lean Ground Beef
1lb Ground Chicken, Pork or Turkey
2T Thrive Whole Egg Powder
2T Thrive Tomato Powder
2T Thrive Carrot Dices
2T Thrive Freeze Dried Celery
2T Thrive Red & Green Peppers
1/4t Garlic Powder
1/4t Salt
1/3c Water

Preheat oven to 350 degrees and line a baking sheet with tin foil (non stick foil works best). In a large bowl, combine all ingredients and mix well. Pour meat mixture onto baking sheet and shape into a loaf. Bake at 350 for 30 minutes.

While the meatloaf is baking, make the glaze. In a small saucepan, combine:

1/2c Thrive Tomato Powder
2T Grated Parmesan
3t Brown Sugar
2t Worchestershire
1t Garlic Powder
1t Onion Powder
1t Ground Mustard

Stir well and simmer for 15 minutes or until sauce starts to thicken. Cover and keep warm.

After the meatloaf has baked for the first 30 minutes, turn the oven to 400 degrees and continue baking, brushing the top and sides with the glaze every 10 minutes until a nice crust forms and the meatloaf is cooked through - usually an additional 30 minutes depending on how thick your loaf is. Slice and serve the meatloaf, drizzled with additional glaze if desired.

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