Adding a can of beans to the meat mixture not only stretches the meat further, but gives you an added boost of fiber! I was very happy with the outcome. I used black beans instead of the kidney beans that the recipe called for... some how I read it wrong!
(This is not the best picture - I tried to move it from the pan before it had time to cool a little, so it cracked! I have not been feeling all that fab lately, and being in the kitchen is the last place I've wanted to be!)
(This is not the best picture - I tried to move it from the pan before it had time to cool a little, so it cracked! I have not been feeling all that fab lately, and being in the kitchen is the last place I've wanted to be!)
1 cup seasoned bread crumbs
1 1/2 cups ketchup(divided mix in 1 cup, other 1/2 cup on top)
1 can 15 oz kidney beans, rinsed, drained and mashed
1 large onion, chopped
1 rib celery chopped
2 tsp Worcestershire Sauce
1/2 tsp seasoned salt
2 1/2 lbs lean ground beef
1/2 c water
12 servings/6 WW Points
In a large bowl combine the eggs, 1 cup ketchup, beans, bread crumbs, onion, celery, Worcestershire sauce and seasoned salt. Crumble ground beef, and mix all together. Shape into 2 loaves. Place in 13x9x2 in baking dish sprayed with cooking spray. Combine remaining ketchup and water, pour over loaves. Bake uncovered at 325 for 70 minutes.
2 comments:
Sounds really good! I have a recipe for vegetarian "meat" loaf using lentil beans that I've been wanting to try. I need to remember to put it on my menu plans.
Hope you are feeling better soon, we're all sick here too - ugh!
Great idea with the bean substitution! I'll have to give it a try and see if hubby notices.
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