High Protein Kid Friendly Recipes

Spicy Italian Stuffed Meatloaf

This is a basic meatloaf recipe with a twist. If you have a favorite meatloaf recipe, go ahead and use it, as long as you substitute whole grains for any bread or crackers.

Preheat oven to 350 degrees.

Mix, working just enough to blend, or meatloaf will turn out heavy:

1 cup ground pork rinds (you can use whole wheat or high-protein bread crumbs if needed)
1 medium onion, chopped
3/4 cup chopped roasted unsalted nuts. If all you have are the salted variety reduce the salt to 1 teaspoon.
1/2 cup cold tomato juice, broth or ice water
2 eggs
1 & 1/2 teaspoon salt
1 & 1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 pounds ground meat (lamb, turkey, beef or mix of meats)

Sprinkle a large sheet of wax paper, saran wrap or aluminum foil with water. With wet hands, pat out meatloaf mixture into a 9×13-inch rectangle.

Savory Stuffing

You may double this recipe and use it later to prepare Savory Stuffed Bread.

Saute until translucent:

1-1/4 cups onions, diced
2 tablespoons butter

Add:

3/4 cup spinach, chopped (you may substitute bell pepper) and cook for 3-4 minutes (if using frozen spinach squeeze well to get rid of most of the water)
1 1/2 cups cauliflower or zucchini, finely chopped

1 tablespoon Italian seasoningsalt to taste

Cook on low heat until the vegetables are al dente. Optional: add 1 tablespoon fresh parsley, chopped

Pat 1 cup of the stuffing mixture evenly over the surface of the meatloaf, leaving a 1-inch border around the edges. Using wax paper, foil or saran wrap to help lift, roll the meatloaf up into a cylinder and gently press seam closed. Pick up roulade in wax paper, foil or saran wrap and roll off  into prepared loaf pan.

Using a knife cut 5-7 1/4-inch slashes in the bottom of an aluminum loaf pan. Place the meatloaf mixture in the pan. Place the pan inside a larger loaf pan or casserole dish so that there is some space between the bottom of the two pans. This procedure allows the juice and fat to drain off, which would otherwise form a jelly-like substance around the meatloaf.

Bake 50 minutes, or until a thermometer inserted in center of loaf reads 160 degrees, or juices run clear when you cut a deep slit in center of loaf. Let stand 10-15 minutes. Pour off juices and fat, if you didn’t use the 2 pan method described above.

Pour the tomato pasta sauce onto a plate and top with a slice of the stuffed meatloaf.

About admin

I've always abhorred the idea that the only way to lose weight is to starve yourself, eat foods that are foreign to you, or gulp down special weight loss potions. I've proved that it is not only possible, but it's easy and fun to lose weight The UnDiet way. The UnDiet is extremely flexible, allowing you to make deviations based on your personal taste, the choices confronting you at any given time, your mood, your cooking skills and the time you have available. A gourmet cook can be happy with The UnDiet as well as those who don't know or care what saute means. You can eat out at restaurants and parties and still not fall off The UnDiet. You can eat olive oil, butter, cream, meat, mayonnaise and still not fall off The UnDiet. You can eat until you're full and still lose weight, once you've mastered the basic principles of The UnDiet. So dig in to this blog, subscribe to the newsletter for lots of extras not published on the blog and get ready for the Kindle book coming soon.

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