Hey guys! I finally hit the first 50 pound marker in my weight loss journey on 06/08! 52 lbs gone to be exact!
The meatloaf recipe I used this week for meal prep came out of the WeightWatcher’s I Love Leftovers cookbook.
Sauerbraten-Style Meatloaf with Gingersnap-Apple Sauce:
2 teaspoons canola oil
1 onion chipped
1 Granny Smith Apple, peeled, cored, and diced
4 reduced fat gingersnap cookies (I couldn’t find reduced fat ones so I used the ones that had the “better” macros on the packaging)
1.5 lbs of lean ground beef (7% fat or less)
1/2 cup whole wheat bread crumbs
1/4 cup ketchup
1 large egg beaten
1 cup of reduced-sodium chicken broth
1/4 cup of unsweetened apple juice
2 teaspoons cornstarch
Preheat oven to 350 F. Lube up your loaf pan.
Heat oil in large nonstick skillet over medium high heat. Add onion and apple and cook, stirring occasionally, until tender. About 10 minutes. Add gingersnap cookies and cook, until cookies begin to dissolve. 3-4 minutes.
Transfer half of onion mixture to large bowl: reserve remaining onion apple mixture in skillet. Let that mixture cool a bit. Add beef, bread crumbs, ketchup, egg, and salt and pepper. Stir until well combined. Transfer to loaf pan and bake for 60-70 minutes.
Meanwhile, to make sauce, whisk together broth, apple juice, andcornstarch in cup until smooth. Add liquid mixture to onion mixture in skillet and bring to a boil. Reduce heat and simmer, stirring occasionally until space begins to thicken. Cut loaf into 12 slices. Serve with sauce. For 2 slices of meatloaf with 1/4th cup of sauce it’s 9SP.
Low Carb German Potato Salad:
Halo Top Cookies and Cream Ice Cream per 1/2 cup is 3 SP
Ben & Jerry’s Chocolate Fudge Brownie Ice Cream is 9 SP per 1/2 cup.