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<blockquote data-quote="Ellie-70" data-source="post: 826262" data-attributes="member: 169640"><p><strong>ELLIE'S MEATLOAF RECIPE (as requested by Alan on 'Packed Lunches' thread).</strong></p><p></p><p>450/500grams of minced beef (or minced lamb, minced pork or minced chicken breast or turkey breast)</p><p>2 tbsps of Olive Oil and a big pat of butter</p><p>Medium onion, finely chopped</p><p>Medium red pepper, diced</p><p>Medium carrot, grated</p><p>2 cloves of garlic, minced or crushed</p><p>Lots of mushrooms, chopped</p><p>2 eggs, lightly beaten</p><p>2 tbsps Worcestershire Sauce (or Soy Sauce)</p><p>2 tbsps Tomato Puree</p><p>1 heaped tbsp of dried herbs of choice, I used Thyme</p><p>Dash of Tabasco Sauce (if liked)</p><p>Pinch of salt (optional)</p><p>Lots of freshly ground black pepper</p><p>2 Sliced Tomatoes for top of meatloaf (if liked)</p><p></p><p>METHOD</p><p>1. Heat oil and butter in frying pan or large saucepan and saute garlic and onions until they soften a little. Add grated carrot, red pepper and mushrooms and dried/fresh herbs and cooked until vegetables began to release their aroma. Turn off heat and allow to cool a little.</p><p>2. Add mince to large bowl and break up with your hand or a wooden spoon. Add Worcestershire Sauce, Tomato Puree, salt, black pepper and mix well into mince.</p><p>3. Add cooled vegetables and herbs to mince mixture and mix well into mince until combined. Add the beaten eggs and mix again with your hand until combined and mixture 'comes together'. Mixture may seem wet but it will firm up in loaf tin.</p><p>4. Grease a 2lb loaf tin (or similar sized tin or baking dish) and line with baking paper, allowing the baking paper to overlap the tin well so that you can 'lift' the loaf out easily. Grease the baking paper too.</p><p>5. If using the sliced tomatoes then arrange them on the bottom of the loaf tin and season with salt and pepper. The tomatoes will be on 'top' of the loaf when you turn in out onto a plate. Pack the mince mixture well into the loaf tin, pressing down and making sure the mixture is spread out to the corners of the tin too.</p><p>6. Bake at Gas Mark 6 (about 170C) for approx 50 minutes. Pierce in several places with a knife to make sure meat is cooked and juices are clear. It will seem moist but dried out meatloaf is horrible!</p><p>7. Allow to cool in the tin for at least 10 minutes before lifting out by the baking paper and turning out onto a large plate. I used to have one quarter of this as a portion but since going low carb and abandoning the potatoes etc I now have one third! It is nice with gravy, mashed cauliflower and other veg of your choice.</p><p>8. The leftovers are great the next day as the flavours have had time to develop. A slice is great for a packed lunch, or if I am at home I have a slice between two crispy lettuce leaves with coleslaw or mayonnaise as a 'sandwich'.</p><p>9. Enjoy! Naturally the vegetables, herbs and other condiments can be changed to suit your own taste and whatever you have in your fridge/pantry. This loaf above gave 18g of carbs for the entire meatloaf - I used a lot of vegetables - so my portion was 6 carbs. (1,062 calories for the entire meatloaf)</p><p>Happy cooking, </p><p>Ellie</p></blockquote><p></p>
[QUOTE="Ellie-70, post: 826262, member: 169640"] [B]ELLIE'S MEATLOAF RECIPE (as requested by Alan on 'Packed Lunches' thread).[/B] 450/500grams of minced beef (or minced lamb, minced pork or minced chicken breast or turkey breast) 2 tbsps of Olive Oil and a big pat of butter Medium onion, finely chopped Medium red pepper, diced Medium carrot, grated 2 cloves of garlic, minced or crushed Lots of mushrooms, chopped 2 eggs, lightly beaten 2 tbsps Worcestershire Sauce (or Soy Sauce) 2 tbsps Tomato Puree 1 heaped tbsp of dried herbs of choice, I used Thyme Dash of Tabasco Sauce (if liked) Pinch of salt (optional) Lots of freshly ground black pepper 2 Sliced Tomatoes for top of meatloaf (if liked) METHOD 1. Heat oil and butter in frying pan or large saucepan and saute garlic and onions until they soften a little. Add grated carrot, red pepper and mushrooms and dried/fresh herbs and cooked until vegetables began to release their aroma. Turn off heat and allow to cool a little. 2. Add mince to large bowl and break up with your hand or a wooden spoon. Add Worcestershire Sauce, Tomato Puree, salt, black pepper and mix well into mince. 3. Add cooled vegetables and herbs to mince mixture and mix well into mince until combined. Add the beaten eggs and mix again with your hand until combined and mixture 'comes together'. Mixture may seem wet but it will firm up in loaf tin. 4. Grease a 2lb loaf tin (or similar sized tin or baking dish) and line with baking paper, allowing the baking paper to overlap the tin well so that you can 'lift' the loaf out easily. Grease the baking paper too. 5. If using the sliced tomatoes then arrange them on the bottom of the loaf tin and season with salt and pepper. The tomatoes will be on 'top' of the loaf when you turn in out onto a plate. Pack the mince mixture well into the loaf tin, pressing down and making sure the mixture is spread out to the corners of the tin too. 6. Bake at Gas Mark 6 (about 170C) for approx 50 minutes. Pierce in several places with a knife to make sure meat is cooked and juices are clear. It will seem moist but dried out meatloaf is horrible! 7. Allow to cool in the tin for at least 10 minutes before lifting out by the baking paper and turning out onto a large plate. I used to have one quarter of this as a portion but since going low carb and abandoning the potatoes etc I now have one third! It is nice with gravy, mashed cauliflower and other veg of your choice. 8. The leftovers are great the next day as the flavours have had time to develop. A slice is great for a packed lunch, or if I am at home I have a slice between two crispy lettuce leaves with coleslaw or mayonnaise as a 'sandwich'. 9. Enjoy! Naturally the vegetables, herbs and other condiments can be changed to suit your own taste and whatever you have in your fridge/pantry. This loaf above gave 18g of carbs for the entire meatloaf - I used a lot of vegetables - so my portion was 6 carbs. (1,062 calories for the entire meatloaf) Happy cooking, Ellie [/QUOTE]
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