expatgirl
Master Chef
y'all are serious! going to have to try some of these suggestions! `my meatloaf is boring as `jello`' though darling hubby likes the sandwiches afterwards..........thanks for the posts.........
Low Carb/Low Fat Meat Loaf
Ingredients:
1 onion, diced
1 bell pepper, diced
2 celery stalks, chopped
2 Tbs light olive oil
1½ cups tomato sauce
Salt and freshly ground black pepper
1 egg
¼ cup egg substitute
1 pound 90% lean ground beef
1 pound ground turkey breast
1 cup old fashioned oats
½ tsp Amoretti Garlic Oil Extract
½ tsp Amoretti Oregano Oil Extract
Instructions:
Sauté the onion, bell pepper, and celery in 2 Tbs of olive oil until they are soft, but not browned. Add the tomato sauce and simmer on low heat for 30 minutes, and allow to cool. Adjust salt and pepper to taste.
Preheat the oven to 375oF.
Whisk the egg, egg substitute, garlic oil extract and the oregano oil extract together in a large bowl. Combine the ground beef, ground turkey breast, and oats with the egg and mix thoroughly. Add ½ cup of the tomato sauce and combine the sauce with the meat mixture. Press the meat loaf mixture firmly into a 9- x 5-inch loaf pan, invert the loaf pan onto a broiler pan and remove the loaf pan. Bake the meat loaf in a 375oF oven for 1 hour. Slice the meatloaf into 8 servings and top each serving with 2 Tbs of tomato sauce.
Question for you SLB,
why do you use extract oil rather than dried or even fresh herbs?
a curious mind wants to know ...
A friend had bought a small bottle of garlic oil. I put a very tiny drop on my fingertip to see what it taste like.
Let me tell you folks, that stuff will blow your head off.
There are many levels of this, but as far as "blowing your head off" with something you taste, try dipping the end of a tooth pick in pure capsaicin extract and just touching it to your tongue. Once you recover, you will realize there is a very large distinction between "blow your head off" and "BLOW YOUR HEAD OFF"!
Question for you SLB,
why do you use extract oil rather than dried or even fresh herbs?
a curious mind wants to know ...
Do "fatties"count as meatloaf?
Because the recipe was created for the company that makes the extacts. You may use fresh or dried herbs as desired.
Theses are not true extracts because there is no alcohol involved in creating them, which makes them much more potent than products that use alcohol to extract the flavor from the herbs and spices. The company provides a calculation formula to determine how much extract is be added.
after thirty years of maraige..
my spuose told me last night 'your meatloaf is awfull.."
I understand that our tastes change over the years, and been making my meatlofe off the dry soup box for all these years..
should I add some horse radish or some thing..
Eric, Austin Tx.
Do you really want an honest answer? `i definitely would change recipes......maybe him .........or at least he should be more honest in the future.......`i've got a cookbook with at least 2 recipes that say `'not to cook ever again cause my hubby hated them......and `i have to admit they were pretty awful.......
\\I agree, change recipes. Be prepared to make several before you find one you both really like. Make smaller meatloafs by halving recipes so you don't waste as much.
If I have recipes that my SO hates, I throw them out rather than keep them with a note to never make them. The only exception to that rule is a recipe I really love and make occasionally for myself.
This canuck wants to know what "fatties" are...