Chef Brenda's Volcanic Meatloaf




Posted on August 5, 2013 at 8:00 AM

Updated Tuesday, Aug 6 at 6:50 AM

Chef Brenda's Volcanic Meatloaf
Serving Size: 4 Volcanoes

¼ cup lentils, rinsed
¾ cup water
½ pound lean ground beef
¼ cup non-fat milk
1 egg white
¼ cup oats
1 tbsp tomato paste, low-sodium
1 tbsp mustard
½ tbsp parsley, dried
¼ tsp garlic flakes
¼ tsp onion flakes
1/8 tsp celery seed
1/8 tsp salt
¼ tsp black pepper
1 oz mozzarella cheese shredded
¼ cup catsup, low-sodium
¼ cup mustard

Preheat oven to 400°F.  In a small sauce pan add lentils and water.  Place a lid on the sauce pan and boil lentils until they are tender, approximately 15-20 minutes.  Drain any liquid that is remaining.

In a mixer or bowl add ground beef, milk, egg whites, oats, tomato paste, mustard, parsley, garlic flakes, onion flakes, celery seed, salt, and pepper.  Mix until all ingredients are incorporated.  Add cooked lentils and mix gently.  Caution: DO NOT OVERMIX.  Lentils should be identifiable in the mixture.

Add parchment paper to sheet pans.  Using a scoop, make 4 meatloaf balls; bake for 25-30 minutes or until meatloaf reaches 155°F.

Top meatloaf with 1 tbsp catsup, 1 tbsp mustard, and 1 tbsp shredded cheese.  Note: mustard may be served on the side. 

Nutrition Facts:
Calories 260
Total Fat 11.5g
Saturated Fat 4g
Cholesterol 87mg
Sodium 265mg
Carbohydrates 15g
Dietary Fiber 4g
Protein 23g