Meatloaf

Core

This is my regular meatloaf recipe that I have always made. The only adjustment to make it core is to use 93% hamburger.

1 lb. 93% hamburger

1 C. oatmeal

1 can tomato sauce

1 egg

1 pkg dry onion soup mix

Mix with hands. Bake in muffin tins at 350 for 30 minutes or loaf pan for 1 hour. If desired, top with ketchup when you remove from oven.

Tex-Mex Meatloaf

Tex-Mex Meatloaf

Serves 6. Core Recipe or 4 points per serving.

1 1/2 lbs hamb. (5 % fat or less)
1/2 c. FF salsa (divided)
1 egg white
1 tsp. chili pwd.
1 tsp. dried oregano
3/4 tsp. ground cumin (which I normally don't like)
3/4 tsp. salt
1 C. shredded FF Cheddar Cheese (I only use the FF on my portion, because it is more expensive, everyone else gets regular)

Preheat oven to 350. Combine hamb. 1/4 C. salsa, egg white and seasonings. Mix. Transfer half of the mixture to baking pan or muffin tins. Top with cheese (if using loaf pan-leave 1/2 inch border around edges without cheese). Spoon remaining hamb mixture over top. Spread top with remaining salsa. Bake muffin tins 30-35 min or loaf 65-70 min. Meat thermometer should read 160. Let stand 5 minutes before slicing. Cut loaf into 6 slices. My book says that you can also use pico de gallo instead of salsa, just make sure it is FF. I added this to my regular recipes (not just my Weight Watchers Recipes). Taken from Weight Watchers Pure Comfort Book.

Beef and Mushroom Meatloaf

Beef and Mushroom Meatloaf
Makes 12. Core recipe or 4 points per serving.

1 tsp EVOO
1 onion, chopped
3 garlic cloves, pressed
10 oz. fresh sliced mushrooms (I cut super small so my hubby and kids won't know they are there)
3/4 C. beef broth (or make with boillion)
1 1/2 lbs hamb (5 % fat or less)
1 egg
1 tsp. dried oregano
1 tsp. dried basil
1 tsp worcestershire
3/4 tsp. salt
1/4 tsp pepper (I like coarse)

Preheat oven 350. Heat oil in frying pan. Add onion and garlic. Cook stirring constantly until softened, about 2-3 minutes. Add mushrooms, cook, stirring until they release their liquid and start to brown, about 4-5 minutes. Add broth. Bring to boil. Cook, stirring occasionally, until the liquid almost evaporates, 5-6 minutes. Transfer mushroom mixture to bowl and let cool 5 minutes. Add beef, egg, oregano, basil, worcestershire, salt, pepper. Mix until just blended. Bake in muffin tins at 350 for 30 minutes or until meat thermometer reads 160. Loaf would need to bake 60-65 minutes. Cut loaf into 12 slices, 1 serving is 2 slices. Taken from WW Pure Comfort book. Even Jason and the kids liked it.