Craving: Meaty - Momma’s Meatloaf

Save time and get bagged shredded carrots. I prefer brown eggs, and if you can find the ones enhanced with omega-3s, go for ’em.

Prep: 10 minutes
Cook: 70 minutes
Makes 6 servings

Baby Bonus:
Calcium for Baby’s growing bones and teeth (yep, they’re already forming), plus 22 grams of protein to help her whole body grow.

Momma Must-Have:
More than 10 percent of your daily iron (in an easy-to-absorb form) to help meet your increased needs. Plus, this is some serious comfort food without the guilt!

Meatloaf
1 cup beef stock, divided
1 medium onion, minced
1½ cups unseasoned whole-wheat panko or regular breadcrumbs
¼ to ½ cup grated Parmesan cheese, depending on preference
½ cup shredded carrot
½ cup chopped fresh flat-leaf parsley
1 teaspoon whole-grain dried mustard
1 pound ground bison
2 eggs, whisked
2 teaspoons salt
¼ teaspoon black pepper

Sauce
¼ cup apple cider vinegar
¼ cup packed brown sugar
3 tablespoons tomato paste
2 tablespoons ketchup
1 tablespoon Worcestershire sauce

1. Preheat oven to 350ºF. Spray an 8½x4¼x2¾-inch nonstick loaf pan with cooking spray and set aside.
2. Add half the stock to a medium pan, and heat over medium-high heat. Add the onion, and sauté until translucent, about 5 minutes. Set aside and allow to cool. (If you add the hot onion to the egg-meat mixture too quickly, the eggs will begin to cook.)
3. Combine the onions and all the remaining meatloaf ingredients in a large mixing bowl. Transfer to the prepared loaf pan.
4. Bake for 45 minutes. M eanwhile, combine the sauce ingredients (Worcestershire sauce, tomato paste, vinegar, brown sugar, and ketchup) in a small bowl.
5. R emove the meatloaf from the oven, and spread sauce on top with a spatula. R eturn to oven.
6. Bake for an additional 20 minutes, until sauce appears thick and bubbly. R emove from oven, and allow to cool slightly before slicing. Serve warm.

Calories 352; Fat 15 g (Sat 6 g, Mono 5 g, Poly 1 g); Cholesterol 128 mg; Protein 22 g; Carbohydrate 33 g; Sugars 14 g; Fiber 2 g; Iron 3 mg; Sodium 610 mg; Calcium 102 mg; Folate 19 mcg

2 comments (Add your own)

1. Theresa wrote:
Whvoeer wrote this, you know how to make a good article.

Tue, January 3, 2012 @ 3:23 AM

2. qnsxhsldb wrote:
RLtenV xwadagbdcfyr

Wed, January 4, 2012 @ 2:53 AM

Add a New Comment

Enter the code you see below:
code
 

Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.