Makes 6 Servings with 1 Lean, 2.58 Condiments, 1/3 of a
single Green serving (need 2 and 2/3 more servings) No Healthy Fats required
Parmesan Meatloaf
2 lb 4 1/2 oz 93% ground lean beef (5 3/4
Leans)
1/2 cup egg beaters (1/4 Lean)
1 packet MF crackers, crushed (1 Snack)
1/2 teaspoon dried basil (1/2 Condiment)
1/2 teaspoon dried oregano (1 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1 teaspoon salt or less if desired (4 Condiments)
1/4 teaspoon ground black pepper (1/2 Condiment)
1/2 cup grated Parmesan cheese (8 Condiments)
Topping:
1 cup Great Value Italian diced tomatoes - I use this brand because it is less than 5 grams of carbs per 1/2 cup (2 Greens)
1 tbsp grated Parmesan cheese (1 Condiment)
Combine all ingredients for meatloaf in a large bowl. Form into a loaf. Bake for 45 min to 50 min.
In a small food processor, blender, or chopper, puree the diced tomatoes until it is a sauce consistency. Top meatloaf with sauce. Sprinkle parmesan cheese on top. Bake an additional 15 minutes or until meatloaf is done.
1/2 cup egg beaters (1/4 Lean)
1 packet MF crackers, crushed (1 Snack)
1/2 teaspoon dried basil (1/2 Condiment)
1/2 teaspoon dried oregano (1 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1 teaspoon salt or less if desired (4 Condiments)
1/4 teaspoon ground black pepper (1/2 Condiment)
1/2 cup grated Parmesan cheese (8 Condiments)
Topping:
1 cup Great Value Italian diced tomatoes - I use this brand because it is less than 5 grams of carbs per 1/2 cup (2 Greens)
1 tbsp grated Parmesan cheese (1 Condiment)
Combine all ingredients for meatloaf in a large bowl. Form into a loaf. Bake for 45 min to 50 min.
In a small food processor, blender, or chopper, puree the diced tomatoes until it is a sauce consistency. Top meatloaf with sauce. Sprinkle parmesan cheese on top. Bake an additional 15 minutes or until meatloaf is done.