Meatloaf for Singles

24 Reviews
92% would make this recipe again

This very flavourful, moist, and firm meatloaf, is made in a small quantity, ideal for single cooks.

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Preparation : 20 min Cooking : 45 min Standing : 10 min Cooking Dish : 30 x 11 x 7 cm baking pan
290 calories/serving

Ingredients

1/2 onions 3.5 oz
1 clove garlic, finely chopped
1/2 stalk celery, finely chopped 1.2 oz
1/2 carrots, finely chopped 1.8 oz
1/2 tbsp canola oil 0.3 fl.oz
1 tbsp Worcestershire sauce 0.5 fl.oz
1/2 tbsp apple cider vinegar 0.3 fl.oz
1/2 tsp salt
1/2 tsp ground pepper 0.1 oz
1/8 tsp allspice powder 0.1 oz
7 pitted prunes, finely chopped 4 tbsp
1 tbsp Parsley and Garlic Base 15 mL
1 eggs size large
1 lb ground beef, extra-lean
1/3 cup bread crumbs 1.6 oz
2 tbsp milk, partly skimmed, 2% 1 fl.oz

Before you start

A food processor would make things easier to chop the vegetables and prunes.

Method

  1. Preheat the oven to 175°C/350°F. Lightly oil a 30 x 11 x 7 cm baking pan.
  2. Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery. Heat the oil in a pan over medium heat, then add the vegetables and sauté 5 min, with occasional stirring. Add a little salt, cover, then lower the heat. Cook 5 min.
  3. Take the pan off the heat, then add the Worcestershire sauce, vinegar, salt, pepper, and allspice. Finely chop the prunes then add them to the pan. Stir in the Parsley and Garlic base then mix well.
  4. In a large bowl, beat the eggs lightly, using a fork, then add the beef, bread crumbs, and milk. Mix well, then incorporate the vegetable mixture. Using your hands, blend the mixture together until it is just combined well (do not over-mix). Put the preparation into the oiled baking pan.
  5. Cook in the middle of the oven 40 min to 1 h until a thermometer inserted into the centre of the meatloaf registers 68°C/155°F. Let the meatloaf stand 5-10 min before slicing and serving.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

290

Fat

12 g

19 %

Saturated 4 g
+ Trans 0.3 g

22 %

Cholesterol

110 mg

Sodium

460 mg

19 %

Carbohydrate

16 g

5 %

Fibre

2 g

8 %

Sugars

6 g

Net Carbs

14 g

Protein

27 g

Vitamin A

18 %

Vitamin C

8 %

Calcium

6 %

Iron

24 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Vitamin B12, Vitamin K, Zinc
Good source of  :
Folacin, Iron, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6
Source of  :
Calcium, Copper, Magnesium, Manganese, Pantothenic Acid, Selenium, Vitamin D, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 3
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

24 Reviews (24 with rating only) 92% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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