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Monday, February 28, 2005


For me, it's the perfect food for my little system. High protein. Easy to chew and swallow. Full of flavor. This is the recipe I've been using for several years now from Cooking Light magazine. It is the Rolls-Royce of meatloaf because it has not one, but two cheeses. Give it a try!

Please note, the nutritional content is for a "normal" serving - we all know a WLS serving is significantly less, but I wanted to include so you have a good idea what you're getting. Give it a try and let me know if you like it! Email me!

Double-Cheese Meat Loaf

Cooking spray
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound lean ground veal

Preheat oven to 375°.
Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add the chopped onion, and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.

Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375° for 1 hour or until meat thermometer registers 160°. Let meat loaf stand in pan 10 minutes.

Remove meat loaf from pan, and cut into 12 slices.

Note: Substitute lean ground beef for the ground veal and pork, if desired.

Yield: 6 servings (serving size: 2 slices)

CALORIES 329 (38% from fat); FAT 13.9g (satfat 5.6g, monofat 5.3g, polyfat 1.2g); PROTEIN 33.8g; CARBOHYDRATE 15.1g; FIBER 1g; CHOLESTEROL 133mg; IRON 2.4mg; SODIUM 801mg; CALCIUM 196mg;

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