Cardiac Cookbook |
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Tangy Meatloaf
This is a tangy twist on an old favorite. The acid from the lemon juice and cranberries gives flavor without added salt.
8 ounces jellied cranberries sauce (3/4 cup)
1/4 cup barbecue sauce
2 Tablespoon lemon juice
1 teaspoon dry mustard powder
1 pound ground sirloin or ground round (90% lean)
2 cups shredded potatoes, fresh or frozen
1/2 cup onion, finely chopped
2 large egg whites
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground sage
Preheat oven to 425 degrees F (220C). In a small bowl, combine cranberry sauce, barbecue sauce, lemon juice and dry mustard; beat with a wire whisk until smooth. In a large bowl, combine meat, potatoes, onion, egg whites, Worcestershire sauce, sage and 1/4 cup of the sauce. Mix well. Shape into a loaf and place into a 9-inch pie pan OR a 9x13 inch-baking dish. Baste top with remaining sauce. Bake for one hour, or until edges are just crispy and the top has a crust. Cool for 15 to 20 minutes before cutting.
Makes 6 servings. Each serving contains 231 calories, 30 grams of carbohydrate, 3 grams of fat, 46 mg cholesterol, 19 grams of protein, and 174 mg sodium.
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