Chicken and Veggie Cheese Stuffed Meat Loaf
Out of my 4 boys, two of them can be pretty picky about certain veggies. In an effort to get them to eat a balanced diet I hide veggies in food whenever I can. Meatloaf is an easy way to do that, and it's a family favorite. I used ground chicken breast, onion, carrots, mushrooms and garlic to "beef" it up. Stuff it with cheese (and sometimes bacon or ham) and top it with sugar free BBQ sauce. It's not a traditional recipe, but I was never a fan of traditional meatloaf anyway and my kids love this version.
1.5 lbs ground chicken or turkey breast
1 tsp olive oil
cooking spray
2 large carrots, chopped
4 to 6 ounces baby bell mushrooms, chopped (or white button)
1 small onion, chopped
5 or 6 cloves garlic, chopped
1 cup whole wheat panko bread crumbs (If you prefer Italian or traditional that is great too, but might change the calories)
2 large eggs
1 tsp Montreal steak seasoning (Or seasoning salt of choice)
1 tsp Italian seasoning blend
3/4 cup reduced fat cheese blend of choice (we like mozzarella or Jack)
1/2 cup sugar free BBQ sauce
Spray a large skillet with your choice of cooking spray and add just maybe a half tsp of olive or oil of choice on medium/low heat. Add chopped onion, mushrooms, carrots, and cook until the onions are translucent. Add chopped garlic and cook for one more minute. Remove from heat and let cool. Scoop all the veggies into your food processor and pulse just a few times. You want still want it to be chunky, but small pieces. In a large mixing blow add ground meat, veggies, bread crumbs, eggs and seasoning. I take my rings off and mix with my hands, but you do you. Lol.
Add the mixture to a large bread pan and with your hands create a trench. Fill that trench up with glorious cheese (and if you feel adventuresome add some sliced ham or slices of cooked bacon or even prosciutto. This will also add to the calories, but you don't need much to make it delicious, so it's worth it in my opinion.) Cover your cheese with the ground meat mixture and bake in a 375 degree oven for 30 minutes. Pour BBQ sauce evenly over the top and return to oven, baking until the internal temp is 165 (Another 15 to 25 minutes in my oven so use a meat thermometer.) Let the meatloaf rest for 10 to 15 minutes so when you slice it the cheese wont all run out. Slice and serve.
This recipe makes approximately 8 servings, at about 190 calories per slice.
1 tsp olive oil
cooking spray
2 large carrots, chopped
4 to 6 ounces baby bell mushrooms, chopped (or white button)
1 small onion, chopped
5 or 6 cloves garlic, chopped
1 cup whole wheat panko bread crumbs (If you prefer Italian or traditional that is great too, but might change the calories)
2 large eggs
1 tsp Montreal steak seasoning (Or seasoning salt of choice)
1 tsp Italian seasoning blend
3/4 cup reduced fat cheese blend of choice (we like mozzarella or Jack)
1/2 cup sugar free BBQ sauce
Add the mixture to a large bread pan and with your hands create a trench. Fill that trench up with glorious cheese (and if you feel adventuresome add some sliced ham or slices of cooked bacon or even prosciutto. This will also add to the calories, but you don't need much to make it delicious, so it's worth it in my opinion.) Cover your cheese with the ground meat mixture and bake in a 375 degree oven for 30 minutes. Pour BBQ sauce evenly over the top and return to oven, baking until the internal temp is 165 (Another 15 to 25 minutes in my oven so use a meat thermometer.) Let the meatloaf rest for 10 to 15 minutes so when you slice it the cheese wont all run out. Slice and serve.
This recipe makes approximately 8 servings, at about 190 calories per slice.
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