Healthy Sirloin Meatloaf with Spaghetti Sauce
Tasty Twists on a Family Favorite.
September 10, 2006 and December 17, 2006
Share this recipe.
Preparation Time: 20 minutes
Cooking Time: 55 minutes
Servings: 8
Calories: 239 per serving
Percent from Fat: 40%
Cusine: American
Course: Dinner
Diet: mediterranean
Food as MedicineSM Ingredient: Carrot
Food as MedicineSM Tip
It's the veggies that give this meatloaf recipe a healthy twist! Carrots' antioxidant compounds help protect against cardiovascular disease and cancer. Anti-inflammatory agents in onions help reduce the severity of symptoms associated with arthritis.Culinary Taste Tip
Have a butcher grind a top sirloin steak to assure the meat comes from just one animal. Sausage made by the butcher is also preferable. Look for meats which are raised without extra hormones or antibiotics.Culinary Technique Tip
Keep the skin on your carrots! Nutrients are densely packed in the part of the carrot just below the skin. So give them a good scrub, but don't peel!Ingredients
2 teaspoons extra-virgin olive oil1 cup each: finely chopped onion and shredded carrots
4 cloves garlic, minced
1 teaspoon Italian herb mix, preferably Penzey's
1 pound ground sirloin
1 pound hot or mild turkey Italian sausage, casings removed
1 cup uncooked old fashioned oats
Three-quarter cup tomato basil spaghetti sauce, preferably Classico brand, divided
2 egg whites
One-half teaspoon salt and freshly ground black pepper
Preparation
Heat oven to 375 degrees. Heat oil in a nonstick skillet over medium heat. Add onion and carrot; cook 4 minutes. Add garlic and herb mix; cook, stirring occasionally, until vegetables are golden brown and tender, 2 to 3 minutes longer. Remove from heat; cool 5 minutes.In a large bowl, combine beef, turkey sausage, oats, one-quarter cup of the spaghetti sauce, egg whites, salt and pepper; mix well. Add onion mixture; mix well. Shape meat mixture into an oval loaf (about 9 x 5 inches) on a foil-lined jelly roll pan or baking sheet. Spread remaining one-half cup spaghetti sauce over top and sides of loaf. Bake 50 to 55 minutes or until internal temperature reaches 165 degrees. Let stand 5 minutes before slicing to serve.
Substitutions
Fresh whole wheat bread crumbs may replace the oats. To make fresh bread crumbs tear 2 to 3 slices whole wheat bread into pieces; process in a food processor until finely ground. Any extra bread crumbs may be frozen up to 3 months.Tips
Have a butcher grind a top sirloin steak to assure the meat comes from just one animal. Sausage made by the butcher is also preferable. Look for meats which are raised without extra hormones or antibiotics.For mini meatloaves: Form meat mixture into 8 oval patties; top with the one-half cup spaghetti sauce and bake 30 to 35 minutes. Any remaining mini meatloaves may be refrigerated up to 3 days or frozen up to 3 months.
Nutritional Analysis
Total fat (g): 11; Fat calories (kc): 98; Cholesterol (mg): 64; Trans fatty acids (g): 0; Saturated fat (g): 1; Polyunsaturated fat (g): 1; Monounsaturated fat (g): 2; Fiber (g): 2; Carbohydrates (g): 13; Sugar (g): 3; Protein (g): 24; Sodium (mg): 645; Calcium (mg): 27Click here to receive new ChefMD® recipes via e-mail.
Comments on Healthy Sirloin Meatloaf with Spaghetti Sauce
From: KarenStuck
wow!
From: AlidaLee
This is SO GOOD I made it for my in-laws.
From: estimac
Very very good! I make it with ground venison rather than beef, so it is even leaner but still moist.
From: Tnantais
We use ground chicken or turkey.
From: kimberger
This was AWESOME! So many good flavors. It was definately the most flavorful meatloaf I have ever had!
Watch Health Corner and "What's Cooking with ChefMD®?" segments
Sundays 9:30 a.m. Eastern and Pacific, 8:30 a.m. Central and 10:30 a.m. Mountain on Lifetime Television
RSS Feed to Recipes|What is an RSS feed?| Food As Medicine News| ChefMD® Video Blog