Meat Loaf Florentine
Got a buddy on my friends list who’s trying to lose some weight, so I’m posting up occasional low-fat or low-calorie recipes in a gesture of solidarity. This one’s fairly white bread, but I’m in a white bread kind of mood.
This is meat loaf with spinach inside, accented with tomato sauce and mozzarella cheese. If you’re a vegetarian, you definitely shouldn’t look at this recipe. This recipe honestly sounded revolting to me when I first heard of it. Actually, it’s very tasty! Takes a little bit of advance notice, since you have to thaw out frozen spinach ahead of time.
Meat Loaf Florentine
1 8-oz can tomato sauce (I like salt-free)
1 t dried oregano
1 t dried basil
1/2 t garlic powder
(Note – you could probably just substitute non-chunky spaghetti sauce for the above if you so chose)
1 lb lean ground beef (10% fat)
2-3 slices whole wheat bread, crumbled
1 egg white
salt and pepper to taste
1 10-oz package frozen chopped spinach, thawed and drained (press most of the water out, but don’t squeeze it until ti’s too dry.)
1 T grated Parmesan cheese
Preheat oven to 350F
In a small bowl, combine tomato sauce, oregano, basil and garlic powder.
In a large bowl, combine beef, bread crumbs, egg white, salt pepper, and half the tomato sauce mixture. Mix well.
Spread meat on a sheet of waxed paper, forming a rectangle about 8×10 inches.
Spread spinach over half the meat. Top with mozzarella cheese, still covering only half the meat. Fold meat over so that spinach and cheese are inside. Pinch edges of meat to seal.
Place the meat in a shallow baking pan (or on a rack in the pan, if you want to drain more fat). Top with remaining tomato sauce. Sprinkle with Parmesan cheese.
Bake, uncovered, one hour.
Makes 6 servings, 245 calories per serving.
As far as low-cal, it’s not exactly a dressing-less salad, but it’s not that bad, and it’s very filling. It’s a good way to get some veggies in if you have trouble with that.
I’m assuming this is for me. Thanks. It sounds tasty.
I’m assuming this is for me. Thanks. It sounds tasty.
Heh. I’ve actually got two buddies. I didn’t want to pick and choose. 🙂
Heh. I’ve actually got two buddies. I didn’t want to pick and choose. 🙂
Sounds fantastic no matter who it’s for. Here is a similar recipe for a dish that is casserole that you top with pork rhinds that is very tasty too, even if you leave the pork rhinds off.
1 1/2 lbs. ground beef
1/2 cup finely chopped onions
10 oz. frozen spinach, thawed & drained
8 oz. cream cheese, softened
1/2 cup heavy cream
1/2 shredded Parmesan cheese
salt & pepper to taste
pork rinds-crumbled
Preheat oven 350F. In large skillet, brown ground beef & onion. Drain. Add spinach and cook until meat is done. In bowl, combine cream cheese, heavy cream, Parmesan and salt & pepper.Combine cheese mixture to meat mixture and spoon into greaed casserole dish. Sprinkle top with crumbled pork rinds. Bake, uncovered for 30 minutes.
6 servings with 5g carbs & 2g fiber= 3g usable carbs
Sounds fantastic no matter who it’s for. Here is a similar recipe for a dish that is casserole that you top with pork rhinds that is very tasty too, even if you leave the pork rhinds off.
1 1/2 lbs. ground beef
1/2 cup finely chopped onions
10 oz. frozen spinach, thawed & drained
8 oz. cream cheese, softened
1/2 cup heavy cream
1/2 shredded Parmesan cheese
salt & pepper to taste
pork rinds-crumbled
Preheat oven 350F. In large skillet, brown ground beef & onion. Drain. Add spinach and cook until meat is done. In bowl, combine cream cheese, heavy cream, Parmesan and salt & pepper.Combine cheese mixture to meat mixture and spoon into greaed casserole dish. Sprinkle top with crumbled pork rinds. Bake, uncovered for 30 minutes.
6 servings with 5g carbs & 2g fiber= 3g usable carbs
Heh. My affinity for pork rinds is legend.
Heh. My affinity for pork rinds is legend.
Rather than use regular pork rhinds, I found some salt and pepper flavored to put on top – saves the additional salt and peppper and makes it a touch spicy too.
Rather than use regular pork rhinds, I found some salt and pepper flavored to put on top – saves the additional salt and peppper and makes it a touch spicy too.
ooh i added that to my memories! 🙂
ooh i added that to my memories! 🙂
We are finally going to use this recipe this week. Thanks!
We are finally going to use this recipe this week. Thanks!
I’ve made this a few times and even though I probably make it not healthy at all by overdoing the cheese (it doesn’t say how much mozzarellas! If it’s going to let ME decide….. well………). I love it! I hate regular meatloaf, but add some cheese & spinach and YUM.
anyway, don’t ever delete this entry. I have printed it multiple times but it always gets covered in stuff and I have to throw it out.
I’ve made this a few times and even though I probably make it not healthy at all by overdoing the cheese (it doesn’t say how much mozzarellas! If it’s going to let ME decide….. well………). I love it! I hate regular meatloaf, but add some cheese & spinach and YUM.
anyway, don’t ever delete this entry. I have printed it multiple times but it always gets covered in stuff and I have to throw it out.
Thanks! I need to post up more recipes. I haven’t made this one in a while, but after the holidays, it’s probably time again!
Thanks! I need to post up more recipes. I haven’t made this one in a while, but after the holidays, it’s probably time again!