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easy & portable make-ahead food that's training diet friendly! Woot!
This is an awesome, cheesy, tasty little gem that can even be made ahead and
frozen for when you need it! The original recipe is from a book I came across,
and I tweaked it a skoshe ;-) Super yummy, these come together in moments and
travel well - just heat and serve!
Mozzarella
Stuffed Meatloaves
(original recipe by Dr. Laura Riley and Stacey
Nelson)
Makes 6 meatloaves
Ingredients:
1 large egg
1 cup soft bread crumbs (about 1 1/2 slices of good whole wheat bread)
1 cup (divided) Marinara (I used Newman's Own Sockarooni Sauce - highly
recommended!)
3 cloves garlic, finely chopped
1/2 tsp dried rosemary, chopped
1 1/2 lb lean ground beef, raw
3 sticks low-fat string cheese, cut in half (about 2 1/2" each)
6 Tbsp low-fat shredded mozzarella cheese
Preheat oven to 325F
Directions:
1. In a large bowl, combine the egg, bread crumbs, 1/2
cup pasta sauce, garlic and rosemary. Add ground beef and mix well.
2. Divide mixture into 6 equal portions; form each into a loaf. Press a stick of
cheese lengthwise into the center of each loaf, shaping, so that the meat
completely covers the cheese.
3. Place in shallow baking pan. Bake in 325F oven, covered loosely with foil for
45 minutes. Uncover and bake 10 more minutes. Spoon remaining 1/2 cup sauce over
the loaves and sprinkle 1 Tbsp shredded mozzarella over each. Bake for an
additional 5 minutes or until meat thermometer reads 160F. Let stand 5 minutes
then serve.
MAKE-AHEAD NOTES: After step 2, place loaves on cookie sheet and freeze until
firm. Wrap each in freezer wrap or heavy foil. Label and freeze up to 3 months.
To serve, unwrap desired number of loaves and refer to step 3, baking 60 minutes
instead of 45.
NUTRITION per loaf: 286 calories, 32 g protein, 11 g carb, 12 g fat, 421
mg sodium, 2 g fiber.
