This is a great lean, lower fat version of traditional meatballs or meatloaf. Using lean chicken and/or lean beef yields very little to no oil, however the mushrooms add a great texture to the meatballs or meatloaf dish. This recipe uses a little more veggies, egg substitute and quick oats for a filling and delicious meal. It makes one meatloaf or 36 meatballs about the size of a golf ball.
- 8 oz container Portabella mushrooms, chopped into small pieces
- 1 lb. ground chicken
- 1 lb lean ground beef)
- 1/2 can - 14oz canned crushed or diced tomatoes - drain out liquid, keep other half of can for topping, instead of ketchup
- 1/4 cup quick-cooking oats
- 1/2 of an onion, finely diced
- 1/2 green bell pepper, finely diced
- 1/4 cup fat-free liquid egg substitute (equals one egg)
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 Tbsp brown sugar - sprinkle on top of crushed tomatoes that you spread on the top of the loaf.
- Meat thermometer
Preheat oven to 400 degrees.
Place all ingredients in a large mixing bowl and mix with your hands. Squish the tomatoes into the mixture to allow even distribution of all ingredients.
No Ketchup Meatloaf
The brown sugar and tomatoes makes a great substitute for ketchup which is used on most traditional meatloaf dishes. Be sure to put the other half of the can of tomatoes on top of the meatloaf first, then take the brown sugar and drizzle it on top of the tomatoes, it will dissolve into the liquid.
Baking Directions for Meatloaf
Spray a loaf pan with nonstick spray. Transfer mixture to a loaf pan, and smooth out the surface. Evenly spread balance of crushed tomatoes over the meatloaf. Sprinkle brown sugar on top of the crushed tomatoes, sugar will desolve. Place meatloaf into oven and bake for 30 minutes or until the center temperature reaches 160 degrees on your meat thermometer.
After it is cooked, remove from oven. Let the meatloaf rest for 20 mins, then serve with whatever you want: mash potatoes, gravy, rice, biscuits etc.
Directions for Meatballs
Preheat oven to 400 degrees. Place foil on a baking sheet and spray with nonstick spray. Roll mixture into meatballs, about the size of a golf ball. Because the meat is lean, there will be very little shrinkage. Place in oven with it reaches 400 degrees, it will take less time to cook than the meatloaf.
You'll want the meat thermometer to reach 160 degrees Fahrenheit in the center for both the meatloaf or meatballs. Remove from oven and place pan on a cooling rack.
Double the recipe and use half of the mixture for a meatloaf and the other half of the mixture for approximately 36 meatballs. After the meatballs are cooked, put 12-meatballs per quart size freezer zip bag for a quick dinner with homemade ingredients.
This recipe can also be made ahead of time, cooled, then refrigerated and heated the next day.
For a quick and easy tomato sauce recipe or quick homemade biscuits check out the Orlando Cooking Examiner.