| |
| INGREDIENTS |
| 2 |
small carrots, chopped |
| 2 |
celery stalks, chopped |
| ¼ |
medium onion |
| ¼ c |
panko (Japanese breadcrumbs) |
| 1 |
large egg white |
| ¾ lb |
lean ground sirloin |
| ½ tsp |
kosher salt |
| ½ tsp |
fresh cracked peppercorns |
| ¼ c |
your favorite bbq sauce |
| 1 lb |
baking potatoes |
| ¾ c |
low-fat buttermilk |
| 1 lb |
petite green beans |
| 1 tsp |
olive oil |
|
|
|
| RECIPE |
- Preheat oven to 450ºF.
- Place carrots, celery, onion, panko and egg white in food processor. Process until smooth, about 1 minute.
- Transfer to a large bowl with ground beef, salt and pepper, mix together.
- Place meat mixture on foil lined rimmed baking sheet and shape to a loaf.
- Brush with ½ of the bbq sauce, bake for about 25-30 minutes or to an internal temperature of 165ºF – brush with remaining sauce on meatloaf half way through.
- While meatloaf is baking, peel and cube potatoes, place in enough cold water to cover with salt, bring to a boil and cook until potatoes are easily pierced with knife. Drain and return to pan, stir to get rid of remaining water, remove from heat. Add buttermilk and mash until smooth.
- While potatoes are cooking, place green beans in steamer basket with 1 inch water. Steam beans covered until crisp tender, about 5 minutes, transfer to bowl and toss with olive oil, salt and pepper.
- Cut meatloaf into 4 equal portions and serve with equal amounts of potatoes and beans.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¼ of everything
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
320 |
|
| Total Fat |
6 |
g |
|
| Saturated Fat |
2 |
g |
|
|
|
| Sodium |
340 mg |
|
| Total Carbohydrates |
44 g |
|
| Fiber |
6 g |
|
| Protein |
25 g |
|
|
|
