Friday, August 5, 2011

Cranberry meatloaf- Dr. Oz. show

1.5 lbs lean ground beef
1/3 cup dried cranberries
1/4 cup egg substitute
1/4 cup skim milk
1/2 cup ketchup
2 T. mustard
1 tsp. oregano leaves
1 tsp. garlic salt
1/4 of a yellow onion
1/4 cup breadcrumbs
1 can tomato soup
1/2 can water

Preheat oven to 375. Chop up onion into small pieces. Cook in small frying pan with 1 tsp. olive oil, until onions are soft and light brown.
In large mixing bowl, combine ground beef, egg substitute, milk, ketchup, mustard, oregano, garlic salt, breadcrumbs, cranberries and cooked onions. Mix ingredients with hands or large mixing spoon until evenly mixed. Transfer into baking dish and mold into loaf. Place tomato soup directly on top of meatloaf. Add 1/2 can water directly on top of soup. Cook 45 min.- 1 hour.

Mashed potatoes-
2 lbs. potatoes, peeled and cubed
2 T. minced garlic
1/2 cup silk unsweetened soy milk
2 T. olive oil
1 tsp. salt
1 tsp. black pepper

Boil potatoes along with minced garlic until tender. Drain potatoes and garlic. Mash with potato masher or use hand mixer. Stir in silk, olive oil, salt and pepper and mix until well blended. Adjust seasonings to taste.

1 can 98% fat free cream of chicken soup
1/2 cup fat free sour cream
1 T. lemon juice
1/2 tsp. black pepper

Combine all ingredients and whisk until well blended. Heat in microwave or in small saucepan until bubbly and hot. Serve over mashed potatoes and meatloaf.

I served this with steamed squash, broccoli and asparagus and a whole wheat roll.

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