Baby Meatloaves

By Edie

  • 1 tsp olive oil

  • 1/2 medium onions , chopped finely

  • 2 tsp fresh thyme , chopped

  • 1 lb extra lean ground beef (5% fat)

  • 2 egg whites

  • 1 cup tomato sauce , divided

  • 1 tbsp tomato paste

  • 2 tsp Worcestershire sauce

  • 1 cup plain unsalted melba toasts, crushed

  • 1/8 tsp salt

  • 1/8 tsp black pepper

  • 1/4 cup Ketchup

  1. 1 Preheat the oven to 400 degrees F. Heat the olive oil in a small skillet. Sauté the onion in the skillet, over medium-high heat. Add the thyme and cook for 1 minute.

  2. Mix the onion mixture and the beef together in a large bowl. Add the egg white, 1/2 cup tomato sauce, tomato paste, Worcestershire sauce, Melba toast, salt, and pepper, mixing thoroughly.

  3. Pour the mixture evenly into 2 (4 x 2 1/2-inch) lightly greased loaf pans. Bake for 35 minutes.

  4. Combine the remaining tomato sauce and ketchup in a bowl. Spread this mixture over each meatloaf. Bake for 5 more minutes until heated.

  5. Additional Information

  6. These baby meatloaves freeze very well, so you can make a few extras for a night when you're too busy to cook! Use sugar-free tomato sauce and ketchup, and reduce the amount of crackers to bring the carb count down in this dish.

Nutritional Facts

Makes 4 servings
Amount Per Serving
Calories 257.5
Total Carbs 23.7g
Dietary Fiber 2.6g
Sugars 8.4g
Total Fat 5.8g
Saturated Fat 1.8g
Unsaturated Fat 4.1g
Potassium 356mg
Protein 29.1g
Sodium 737.9mg
Dietary Exchanges
2 1/4 Meat
1 Starch
1 Vegetable

lunch carbs under 30g main dish dairy free beef b vitamins baked

1 reply

Avera 2009-07-02 18:47:15 -0500 Report

I like the idea of making extra to freeze. Also, I have never thought to use Melba toast in my meatloaf. What a great idea!