Fit Foodie Meatloaf!

I don't remember ever making meatloaf before in my life. It wasn't something we ate often growing up but for some reason I had a craving for it recently. Blame the weather, blame needing comfort food after a stressful last few weeks, blame the stars. Whatever the cause, here is what I made. I have to admit, it turned out better than I imagined!

FIT FOODIE MEATLOAF

Loaf:

1 lb. 96% lean ground beef

3 slices of light Italian bread (or any other light bread with 40 calories or less per slice)**

2 egg whites

2 tbsp. chili sauce

1/4 c. onion, diced

1/4 c. carrot, diced

1/4 c. green pepper, diced

1 tbsp. Worcestershire

2 tbsp. spicy brown mustard

1 tbsp. Dijon mustard

1 tbsp. grated horseradish (from the bottle, not fresh)

2 tsp. garlic powder

1 tsp. Adobo seasoning (you can omit this if you like)

1 tsp. black pepper

sea salt (use your own judgement)

Sauce:

1/4 c. chili sauce

1 tsp. Dijon mustard

1 tsp. Worcestershire

1/2 tbsp. apple cider vinegar

The night before, set out 3 slices of light bread on your counter to dry out. Once the bread is crusty enough you can either a) put it in a food processor and grind to crumbs or b) place them in a plastic sandwich bag and using your palms (or a meat tenderizer mallet) crush to crumbs (this is what I did, and is much more fun). 

Preheat oven to 350 degrees. Spray loaf pan with baking spray and set aside. In a large bowl combine all loaf ingredients and mix thoroughly with hands. Place into loaf pan and spread out evenly. Next combine all ingredients for the sauce into another bowl, mix well and spoon over the top of your loaf mixture. Bake for 55 to 60 minutes.

Makes 6 good sized slices at 155 calories each. 

Take the leftover meatloaf (if there is any!) and make into meatloaf sandwiches!