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| INGREDIENTS |
| 1½ lb. |
extra lean ground beef |
| 1 cup |
low sodium breadcrumbs (see tip) |
| 1 |
onion, finely chopped |
| ¼ cup |
egg substitute (i.e. Egg Beaters) |
| ¼ tsp. |
black pepper |
| ½ cup |
water |
| 1 can |
(8 oz.) no salt added tomato sauce |
| 2 tsp. |
low sodium Worcestershire sauce |
| 3 tbsp. |
cider vinegar |
| 2 tbsp. |
yellow mustard |
| 3 tbsp. |
brown sugar |
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| RECIPE |
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Preheat oven to 350ºF.
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Put beef, breadcrumbs, onion, egg substitute, pepper, water and ½ of the tomato sauce in a large bowl.
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Mix together gently using your hands.
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Make one large loaf or two small loaves and place on baking sheet or in loaf pans.
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In a small bowl, mix together the remaining tomato sauce, Worcestershire sauce, vinegar, mustard and brown sugar.
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Spread over tops of loaves and bake to an internal temperature of 165ºF.
-
Let meat rest for 5 minutes before slicing.
Tip: Make your own breadcrumbs using low salt bread. Remove crusts and place in food processor and pulse until small crumbs form.
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| SERVING SUGGESTION |
SERVING SIZE:
1/6 of loaf
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
210 |
|
| Total Fat |
5 g |
|
| Sodium |
190 mg |
|
| Total Carbohydrates |
16 g |
|
| Fiber |
1 g |
|
| Protein |
25 g |
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